Description
These Strawberry Crumble Bars have an irresistible crust and crumble topping that’s full of texture – no oats necessary! These fruity bars are gluten-free, paleo, and vegan.
Ingredients
Scale
For the crust
- ¾ cup(69g) almond flour
- ¾ cup coconut flour
- ¾ cup flaked coconut, roughly chopped into smaller bits
- ⅓ cup (110g) maple syrup
- 2 tablespoons (28g) almond butter
- ½ cup (100g) coconut oil, softened (use refined coconut oil to minimize coconut flavor)
For the filling
- 3 cups diced strawberries
- 1 tablespoon maple syrup
- 1 tablespoon tapioca flour
Instructions
- Preheat the oven to 350ºF. Line an 8×8” square baking pan with parchment paper and lightly grease with coconut oil. I recommend a metal pan to help the bottom crisp up!
- In a medium mixing bowl, stir together the diced strawberries, maple syrup and tapioca flour and mash up a bit to break up the strawberries. Set aside.
- In the clean mixing bowl, combine the almond flour, coconut flour, flaked coconut, maple syrup, almond butter, and coconut oil. Stir until the dry ingredients are completely moistened and crumbly. Press 2/3 of the crust into the prepared pan.
- Top the crust with the fruit, and then crumble the remaining crumble topping on top.
- Bake for 35-40 minutes, until the fruit is bubbling and the topping is golden brown. Let cool completely in the refrigerator before slicing and serving.