Delicious Fresh Strawberry Bars | Gluten-Free Vegan Strawberry Crumb Bars
Enjoy these strawberry crumb bars with your morning cup of coffee or topped with a scoop of vanilla coconut milk ice cream.
Servings: 12 servings
Calories: 205kcal
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 F.
- 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.
Notes
Bars will keep for up to 3 days - if they last that long!
Nutrition
Calories: 205kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 51mg | Potassium: 88mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 1mg