Strawberry Crumble Bars
This recipe is an adaptation of the strawberry crumble recipe I have been making for years. I actually use this crumble topping on any sort of crumble that I am making. I thought that I would turn my strawberry crumble into bars by adding a base. However these are not the sort of bars you can take with you to work or school for a snack because the topping is extremely crumbly and won’t hold together. I still eat it as a crumble for breakfast with a big dollop of coconut or soy yogurt but the base adds some extra protein and makes for a very filling breakfast. More filling than the crumble on its own.
There are a lot of oats in this recipe but it can easily be made gluten free. I find it interesting that many people that avoid gluten seem to be unaware that oats are naturally gluten free. People always seem quite surprised when I tell them and get a little happy when they realise they can add oats back in to their diet, although some of them are still quite cautious and rightly so! The only reason oats are dubbed as a gluten food is because they are often processed/ dried out on machinery that also handles grains containing gluten, so they may become contaminated. If you are avoiding gluten I do not think there is any need to avoid oats unless your digestion does not tolerate grains altogether. There are many brands that sell gluten free oats and they are exactly the same as regular oats just processed on different equipment. This recipe can easily be made completely gluten free by using gluten free oats and swapping out the spelt flour for buckwheat flour. The buckwheat flour does add an earthier taste but both versions are delicious and not all that different from each other.
The recipe for the crumble topping comes from a blog that I used to love a few years ago, sadly the blog is no longer around, but I didn’t want to take full credit for the recipe since its not one that I came up with entirely on my own. Hope you enjoy the recipe!
|Strawberry Crumble Bars|| |
- 1 cup almonds
- 1 cup rolled oats ( gluten free if necessary)
- 1 cup pitted medjool dates
- STRAWBERRY LAYER:
- 2 punnets fresh strawberries - hulled. (about 4 cups)
- 1 TBSP coconut sugar
- 1 TBSP corn flour
- CRUMBLE TOPPING:
- 1 cup rolled oats
- ½ cup wholemeal spelt flour or buckwheat flour for completely gluten free
- ⅓ cup almond meal
- ¼ cup coconut sugar
- 1 TBSP cinnamon
- pinch salt
- ⅓ cup sunflower or grapeseed oil
- For the base: add all your base ingredients into a food processor and process until sticky to the touch. If your mixture is not sticky enough, add a few more dates. Press mixture into the bottom of a lined baking dish and set aside
- For the strawberry filling: hull and halve your strawberries. Toss strawberries in corn flour and 1 TBSP coconut sugar until evenly coated and place them on top of your base, spreading out evenly.
- For the Crumble topping: Add all your ingredients except oil to a seperate bowl and mix well. Pour your oil over the top of the crumble mixture and mix well until the mixture is evenly coated in oil.
- Pour crumble over your strawberries and flatten slightly with a spatula.
- Bake at 180 C for 30 minutes.
- Allow to cool before cutting into squares.
- Enjoy for breakfast with some vegan yogurt, custard or ice cream.