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Strawberry Crumble Bars

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Strawberry Crumble in a form that is not only more delicious but easier to bring with you and eat.

Ingredients

Scale

Bottom and topping

  • 100g / 3,5 oz rolled oats
  • 125g / 4,4 oz flour (I used 35g almond- and 90g oat flour)
  • 3/4 tsp baking soda
  • A pinch of salt
  • 4 tbsp cashew butter (or other nut butter)
  • 6 tbsp liquid sweetener of choice
  • 1/2 tsp vanilla essence

Filling

  • 350g / 12,5 oz fresh strawberries, quarted or halved*
  • 2 tbsp coconut sugar or a couple of well mashed dates
  • 1 tbsp cornstarch
  • Optional 1 tsp ground cardamom

Instructions

  1. Preheat the oven to 150ºC / 300ºF and prepare a square pan by greasing and lining it with parchment paper. My pan was 18×18 cm / 7×7 inches.
  2. In a medium bowl, put the rolled oats, flour, baking soda, and salt. Using a large wooden spoon or such, give the dry ingredients a mix.
  3. In a separate small bowl, combine the nut butter, liquid sweetener, and vanilla. Add the mixture to the dry, and using your hands crumble together.
  4. Transfer 2/3 of the crumble to the prepared pan. Press and spread out the crumble evenly to all corner. Prick it all over with a fork and bake for 20 minutes or until golden.
  5. For the filling, place the strawberries, corn starch, and coconut sugar and stir together until the strawberries are fully coated. Transfer and evenly scatter the filling onto the baked bottom. Top with the remaining crumble and bake for another 35-40 minutes. Take out, let cool and set slightly, cut up and enjoy.

Notes

*If you want to use frozen strawberries I recommend following this recipe for the filling

Keywords: Strawberry Crumble bars, crisp, vegan, gluten free, healthy, jordgubbspaj

Find it online: https://hannaekelund.com/strawberry-crumble-bars/


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