Strawberry Crumble Bars, Gluten Free
Makes 16 bars
Macros per bar: 192 cal, fat 12g, carbs 20g, protein 3.6g, fibre 2.5g
For the crust:
1 1/2 cups packed fine almond flour (do not use almond meal)
1 1/2 cups oat flour
¾ cup oats
1/2 teaspoon salt
1/2 cup melted and cooled salted butter (or sub vegan butter or melted coconut oil)
1/3 cup pure maple syrup
½ teaspoon vanilla extract
For the filling:
1 pound fresh strawberries, diced
3 tablespoons pure maple syrup
1 tablespoon cornstarch (or arrowroot starch)
1 teaspoon lemon juice
¼ teaspoon almond extract (or sub vanilla)
Preheat the oven to 350 degrees F. Line a 9x9 inch pan with parchment paper and spray the pan with nonstick cooking spray to prevent sticking.
To make the base + topping: In a large bowl, use a fork to mix together the almond flour, oat flour, oats and salt. Add in melted butter, pure maple syrup and vanilla extract and stir until a nice crumble forms and dough begins to clump together. Reserve 1 cup of the mixture for the topping and set aside. Use your hands to evenly press the remaining dough into the bottom of the pan.
Bake the crust for 10 minutes, then remove from heat.
While your crust is baking, make your strawberry filling: place a medium pot over medium heat. Add in strawberries, maple syrup, cornstarch (or arrowroot), lemon juice and almond extract. Bring to a simmer, then reduce heat to low and cook for 3-5 more minutes, stirring frequently until the mixture is slightly thickened and strawberries release some of their juices.
Pour strawberry filling over the crust and use a spoon to spread over the top. Top with the reserved topping. Bake for 35-45 minutes or until filling bubbles along the edges and top are golden brown. Allow bars to cool completely before cutting into, otherwise they will fall apart. To speed up this process you can transfer it to the fridge. Serve with vanilla ice cream for dessert, or enjoy a slice as a snack!