Vegan Strawberry Crumble Bars have a delicious cookie crust, fresh strawberry filling, and a crumb topping. It’s a healthy, triple layer treat that your family will really enjoy.
Vegan Strawberry Crumble Bars
Ingredients:
Base:
1 1/2 Cup of almond flour, blanched
1/4 Cup of oat flour
1/4 Cup of sugar free maple syrup
1/4 Cup of coconut oil, melted
1 Teaspoon of vanilla extract
1/4 Teaspoon of Himalayan salt
Strawberry Filling:
2 Cups of fresh or frozen strawberries
1 1/2 Tablespoon of sugar free maple syrup
1 Tablespoon of water
1/2 Teaspoon of cornstarch
Crumble Topping:
1/2 Cup of oat flour
1/4 Cup of oats
2 Tablespoons of almond flour
1/4 Cup of melted coconut oil
1 Tablespoon of sugar free maple syrup
1/2 Teaspoon of vanilla extract
Sprinkle of Himalayan salt
Directions:
-Preheat the oven to 350F degrees. In a medium size bowl, combine the almond flour, oat flour and Himalayan salt. Whisk ingredients together, then add the sugar free maple syrup, melted coconut oil and vanilla extract. Mix Ingredients.
-Add the dough ingredients to a greased 8 by 8 pan and evenly flatten. Set aside.
-In a cast iron pan, add frozen strawberries sugar free maple syrup and water to the pan.
-Heat strawberries on low to a medium heat. When strawberries start to soften, mash with a potato masher until large chunks are mashed. Add cornstarch let strawberries simmer and thicken for 5 to 10 minutes.
-When the strawberries have thickened, remove from the heat then place in a plastic container and refrigerate for a bit.
-In a medium size bowl, add the oat flour, almond flour and Himalayan salt, whisk together. Add in the melted coconut oil, sugar free maple syrup and vanilla extract, mix well. Add the strawberry mixture over the dough and spread evenly. Top with crumble topping.
-Bake for 25 minutes then remove from oven to cool. Cut into squares and enjoy!
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