STRAWBERRY CRUMB BARS

These Strawberry Crumb Bars are filled with a sweet and juicy strawberry filling and topped with a buttery grain-free shortbread crumble topping. They are made with simple pantry-friendly ingredients and make the perfect healthy snack or dessert for spring and summer.

Crust & Topping coconut flakes | sliced almonds almond flour | tapioca flour coconut oil | maple syrup coconut sugar | vanilla fine sea salt | baking soda lemon zest

KEY INGREDIENTS

FILLING: strawberries maple syrup tapioca flour lemon juice lemon zest

INSTRUCTIONS

Preheat oven to 350°F Make the filling: Add fruit, maple syrup, arrowroot, lemon juice, and lemon zest. Bring to a boil, while smashing & stirring with a wooden spoon. Cook until the mixture is thickened. Chill in the fridge until ready to use.

Make the crust & topping:

Chop your coconut flakes until they resemble the texture of quick oats. Whisk in the almond flour, sugars, baking powder, and salt. Cut butter into flour mixture together until it resembles coarse crumbs.

ASSEMBLE

Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.

Spread fruit mixture evenly over crust. Sprinkle remaining crumb mixture over berry layer.

Bake for 22-25 minutes, or until top is golden brown.  Allow to cool completely before cutting into squares or enjoy straight.

BAKE AND SERVE

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