Enjoy our friend Sarah's vegan strawberry crumb bars with your morning cup of coffee or topped with a scoop of vanilla coconut milk ice cream. They're loaded with fresh strawberry flavor! See her recipe & post below:
I love something different for breakfast, and these gluten-free and vegan Strawberry Crumb Bars fit the bill.
You'll need gluten-free oats:
Oats. Oats. Oats. Gluten free oats are a staple in this house. My husband eats a bowl of Bob's Red Mill rolled oats almost every morning. So hearty, so good. I also use them in a lot of my baking, especially in muffins, cobblers and breads. I'm a fan of the texture, the chewiness of oats. I know some of those with celiac disease avoid even the gluten free oats. My husband (who has celiac) is fine with them and my son and I have no problem with them either. I say, "bring on the oats!"
Thanks, Bob's Red Mill, for sponsoring another one of my posts! This time I'm featuring their gluten free old fashioned oats. I've mixed them into my most favorite (tried and true) crumb topping and created these irresistible fresh strawberry crumb bars. Our local strawberry stand is now open for business so I couldn't resist this vibrant summer fruit. Enjoy these bars with your morning cup of coffee or topped with a scoop of vanilla coconut milk ice cream. Either way, you'll savor every bite of these gluten free vegan strawberry crumb bars!
Want more gluten-free + vegan goodness? Try these:
Coconut Milk Ice Cream with Chocolate Chips
Creamy, dreamy coconut milk ice cream made without dairy or eggs - or even refined sugar. Meet your new summertime favorite.
Sarah's GF + Vegan Strawberry Vanilla Cupcakes
Fresh berries get swirled into sweet vegan vanilla cupcake batter and topped with an icing that tastes like fresh strawberry ice cream! You've got to check out this recipe.
gluten free vegan strawberry crumb bars recipe:
Here it is - let us know what you think!
strawberry crumb bars
Ingredients
- 2 cups diced fresh strawberries
- ¼ cup cane sugar
- 2 tablespoon pure maple syrup
- 2 tablespoon cornstarch or tapioca starch
crumb crust/topping
- 1 cup Sarah’s gluten free flour blend
- 1 cup Bob’s Red Mill gluten free rolled oats
- ¼ cup almond flour
- ¼ cup brown sugar
- ¼ cup cane sugar
- ¼ teaspoon sea salt
- 5 tablespoon coconut oil solid
- 2 tablespoon unsweetened coconut milk
- 2 tablespoon pure maple syrup
Instructions
- Preheat oven to 375 degrees. Prepare 8×8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray. In medium bowl, gently stir together strawberries, sugar, maple syrup and cornstarch. Mix until evenly coated. Set aside.
- For crumb crust/topping, sift together flour, oats, almond flour, brown sugar, sugar and salt. Add coconut oil and blend with fork until ingredients are well mixed. Pour in maple syrup and coconut milk. Stir until just combined.
- Spread ⅔ of oat mixture into prepared pan. Press evenly into bottom of pan. Top with even layer of strawberry mixture. Sprinkle remaining oat crumble over strawberries. Bake for 45-48 minutes or until strawberries are bubbly and crumble is golden brown. Allow to cool in pan. Slice and serve.
Let Us Know What You Think