Description
Delicious and naturally sweetened Strawberry Crumb Bars featuring a buttery almond flour crust, a tangy strawberry filling, and a crunchy coconut-almond crumb topping. Perfect as a snack or dessert, these bars combine fresh strawberries with wholesome ingredients for a gluten-free treat.
Ingredients
Filling
- 2 1/2 cups fresh strawberries, chopped (may substitute frozen, thawed, drained, and patted dry)
- 3 tablespoons maple syrup
- 1 tablespoon arrowroot or tapioca flour
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
Crust and Topping
- 1/4 cup coconut flakes, roughly chopped or pulsed 1-2 times until resembling quick oats
- 1/4 cup sliced almonds, roughly chopped or pulsed 1-2 times until resembling quick oats
- 1 2/3 cups superfine blanched almond flour
- 2 tablespoons arrowroot flour or tapioca flour
- 1/4 cup softened refined coconut oil (or butter flavored coconut oil; can substitute vegan butter or ghee if not dairy-free)
- 1/4 cup maple syrup
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/3 teaspoon baking soda
- 1/2 teaspoon lemon zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later.
- Make the Filling: In a medium pot over medium heat, combine chopped strawberries, maple syrup, arrowroot or tapioca flour, lemon juice, and lemon zest. Bring the mixture to a boil, actively smashing and stirring with a wooden spoon to break down the fruit. Reduce the heat and simmer for 3-5 minutes until the filling has thickened. Remove from heat and chill in the refrigerator until ready to use.
- Prepare the Crust and Topping Mixture: Roughly chop the coconut flakes and sliced almonds until they resemble the texture of quick oats or pulse them briefly in a food processor until crumbly. Transfer to a large bowl. Whisk in almond flour, arrowroot flour, coconut sugar, baking soda, and salt. Add the softened coconut oil, maple syrup, and vanilla extract, then cut or mix everything together using a fork, pastry cutter, or your hands until the mixture resembles coarse crumbs.
- Form and Bake the Crust: Press a little more than half of the crumb mixture evenly into the prepared baking pan, forming the crust layer. Bake in the preheated oven for 12 minutes. Remove from oven and let cool for 5 minutes.
- Assemble the Bars: Spread the chilled strawberry filling evenly over the partially baked crust layer. Sprinkle the remaining crumb mixture evenly over the top of the fruit layer to form the topping.
- Bake the Bars: Return the pan to the oven and bake for 22-25 minutes, or until the top crumb layer turns golden brown and crisp.
- Cool and Serve: Allow the bars to cool completely in the pan before lifting out using the parchment overhang. Cut into squares and serve. Store any leftovers in an airtight container in the refrigerator.
Notes
- For best texture, use fresh strawberries or properly thawed and dried frozen strawberries.
- If you don't have arrowroot flour, tapioca flour is a direct substitute.
- Refined coconut oil is recommended for a neutral flavor, but you can use vegan butter or ghee for a richer taste.
- These bars are gluten-free due to the use of almond flour and alternative flours.
- Allow bars to cool completely before cutting to ensure clean edges.
- Store leftovers refrigerated to maintain freshness and texture.
