Strawberry Orange Crumb Bars (Edit recipe)

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These crumb bars have a tart strawberry and orange filling that's sandwiched between a buttery shortbread crust. These bars are gluten free, dairy free, paleo and vegan!

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PREP TIME

20 minutes

COOK TIME

35 minutes

INGREDIENTS

15

Serves: 16

Ingredients

Filling

3 cups Strawberries, chopped (about 15oz)
2 Tbsp Orange Juice, freshly squeezed
1 tsp Orange Zest
2 Tbsp Coconut Sugar with Monk Fruit - Lakanto
1.5 Tbsp Tapioca Starch

Crust and Crumble

1 Tbsp Orange Zest
2 Tbsp Coconut Sugar with Monk Fruit - Lakanto
2 cups Almond Flour, (190g)
0.75 cup Tapioca Starch, (90g)
1.5 tsp Baking Powder
.5 tsp Salt
0.625 cup Palm Oil Shortening, (0.625 cups = 1/2 cup + 2 Tbsp)
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.
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 orange zest and sugar. Use your fingertips to rub the zest into the sugar (this releases more oils from the zest).
Mix in the almond flour, tapioca starch, baking powder and salt.
Lastly, add in the palm shortening 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 baking 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:	191
Fat:	14 g
Carbohydrates:	13 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	67 mg
Fiber:	3 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.