Gluten-Free Strawberry Crumb Bars
Gluten-Free Strawberry Crumb Bars Recipe made with fresh strawberries. Sandwiched between to crumbly shortbread like crust with berry filling
Servings 16 servings
Calories 202kcal
Equipment
Ingredients
Strawberry Filling
- 2 cups chopped strawberries
- 1 tbsp lemon juice
- 1 tsp pure vanilla
- 1 3/4 cup monk fruit sweetener
Crumb Crust and Topping
- 1 tbsp tapioca flour
- 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour toasted flour
- 2/3 cup cassava flour
- 1/2 cup monk fruit sweetener
- 1/2 tsp baking powder
- 1/4 tsp pink salt
- 1 cup coconut oil
- 1 large egg
- 1 tsp pure vanilla or Vanilla Bean Powder Recipe for Vanilla Bean Powder is on my blog
Instructions
- First and foremost, preheat the oven to 375.
- Second, grease an 8-inch pan and add a piece of greased parchment paper.
- Third, start by combining the strawberries, lemon juice, vanilla, monk fruit sweetener, and tapioca flour.
- Fourth, stir until coated.
- Let sit for 10 minutes.
- Begin by whisking together the cassava flour, almond flour, monk fruit sweetener, baking soda, and salt until combined.
- Finally, cut in the coconut oil using a pastry knife until a crumbly mixture is made.
- Add the vanilla and egg together.
- Add the vanilla mixture to the crumb mixture.
- Finally, press a little more than half of the pastry mixture into the bottom of the greased pan.
- Reserve the remaining pastry dough.
- Remove the juices from the strawberries. (Juices can be used in smoothies).
- Next, place the strawberries on top of the pastry dough.
- Additionally, crumble the remaining pastry dough on top of the Strawberries.
- It will not cover the whole top but the will have spots where the strawberries peek through.
- Lastly, bake for 35-45 minutes.
- Cook until lightly brown.
- Allow to cool completely before cutting into squares.
- Serve at room temperature. Leftovers may be stored in the fridge.
- Leftovers may be stored in the fridge.
Notes
| Nutrition Facts | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| Calories 202 | |
| % Daily Value * | |
| Total Fat 18 g | 28 % |
| Saturated Fat 12 g | 61 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 105 mg | 35 % |
| Sodium 90 mg | 4 % |
| Potassium 107 mg | 3 % |
| Total Carbohydrate 8 g | 3 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 2 g | |
| Protein 5 g | 9 % |
| Vitamin A | 0 % |
| Vitamin C | 27 % |
| Calcium | 4 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 16servings | Calories: 202kcal | Carbohydrates: 8g | Protein: 5g