Strawberry Crumb Bars (No Oats) (Edit recipe)

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These strawberry crumb bars have an almond flour shortbread crust and crumble and a gooey strawberry filling. They're paleo, vegan and gluten free!

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Original Recipe

PREP TIME

25 minutes

COOK TIME

35 minutes

INGREDIENTS

14

Serves: 16

Ingredients

Filling

3 cups Frozen Strawberries, chopped (about 12oz)
2 Tbsp Pure Maple Syrup
2 Tbsp Lemon Juice
1 tsp Lemon Zest
1.5 Tbsp Tapioca Starch

Crust & Crumble

2.25 cups Almond Flour, (205g)
0.75 tsp Tapioca Starch, (90g)
1.5 tsp Grain-Free Baking Powder - Otto's Naturals
.5 tsp Salt
0.5 cup Palm Oil Shortening, (93g) or butter
0.25 cup Pure Maple Syrup
1 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F. Line an 8x8 inch or 11x7 inch baking dish with parchment paper and set aside.
Make the Filling: combine all filling ingredients in a small saucepan. This includes the chopped strawberries, maple syrup, lemon juice, lemon zest and tapioca starch.
Cook the filling on the stovetop, over medium heat, for 20 minutes. Be sure to stir the mixture and scrape down the sides of the pan every few minutes so that the filling doesn't burn.
Make the Crust and Crumble: while the filling cooks, make the dough for the crust and crumble. In a large bowl, combine the almond flour, tapioca starch, baking powder and salt. Then, mix in the palm shortening, maple syrup and vanilla. Stir first with a spatula or fork, then use your hands to combine the dough.
Assemble the bars: press half of the dough into your lined pan, making the crust. Save the other half for the crumble topping.
Pour the filling over the crust.
Crumble the remaining dough on top of the filling (making the crumble topping), then lightly press it down so that some of the crumble sinks into the filling.
Bake: Place the bars in your preheated oven and bake at 350 degrees F for 35 minutes.
Cool: After baking, let the bars cool to room temperature in the baking dish.
You can serve them warm, or chill them overnight in the fridge. Just note: the bars cut better after chilling in the fridge overnight.
Storage: store in an airtight container in the fridge.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	183
Fat:	14 g
Carbohydrates:	11 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	108 mg
Fiber:	3 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.