Strawberry Crumble Bars

Ingredients

• 180 g oat flour
• 120 g rolled oats
• 30 g almond flour
• 50 g coconut sugar
• 0.5 tsp baking powder
• sea salt (a pinch)
• 120 g unsalted butter (melted; or coconut oil)
• 50 g maple syrup
• 1 tsp vanilla extract
• 450 g strawberries (quartered; fresh or frozen)
• 25 g honey (or maple syrup)
• lemon juice (from ½ lemon)
• 0.5 lemon zest (from ½ lemon)
• 16 g cornstarch

Steps

1. 1

   Preheat the oven to 180°C (350°F) and line a square tin with baking paper.

2. 2

   In a bowl, mix the oat flour, rolled oats, almond flour, coconut sugar, baking powder, and sea salt.

3. 3

   Add the melted butter, maple syrup, and vanilla extract. Mix until a damp crumble forms.

4. 4

   Set aside roughly one-third of the crumble mixture for the topping. Press the remaining mixture firmly into the lined tin.

5. 5

   Bake the base until just set and lightly golden around the edges; the source does not specify a baking time.

6. 6

   Meanwhile, toss the strawberries with the honey, lemon juice, lemon zest, and cornstarch until evenly coated.

7. 7

   Spread the strawberry mixture over the warm base, then scatter the reserved crumble evenly over the top.

8. 8

   Bake until the crumble is golden and the strawberries are bubbling around the edges; the source does not specify a baking time.

9. 9

   Cool completely in the tin, then chill for 1 hour for the cleanest cuts.

10. 10

    Cut into bars and serve.

Notes

The source names lemon juice in the method but gives no separate quantity; it specifies only that ½ lemon is zested. The butter and honey each have alternatives (coconut oil and maple syrup, respectively). Baking times are not provided.

Nutrition per serving

• dessert
• bars
• baked
• vegetarian
• no refined sugar
• oat-based
• strawberry