Easy Homemade Strawberry Crumble Bars
Ingredients
Strawberry filling
- 2 cups fresh strawberries, diced
- 2 tbsp sugar (I used coconut sugar)
- 2 tbsp chia seeds
- 1 tsp cornstarch
- Juice of 1/2 a small lemon
Oat crumble
- 1 3/4 cup rolled oats
- 3/4 cup spelt flour
- 1 tsp baking powder
- 1/2 tsp ginger powder
- 1/4 tsp salt
- 1/3 cup almond butter (aim for a runny nut butter) or vegan butter
- 1/3 cup maple syrup
- 3 tbsp of unsweetened plant milk
Lemon icing
- 1/4 cup powdered sugar
- 2 tsp lemon juice
- 1-2 tsp water (use only to adjust consistency)
Preparation
In a saucepan over medium heat, add in your strawberries, sugar, chia seeds, and cornstarch and allow to cook down and thicken, about 5-8 minutes. Remove from heat and squeeze over top your lemon juice then set aside and allow to completely cool and thicken more.
Set oven to 350F. In a food processor, add in your oats, flour, baking powder, ginger and salt and process to make oats into a coarse flour. Add in your maple syrup, almond butter and plant milk and process into a moldable dough.
Take 2/3 of your dough and begin pressing it into a 9in x 13in baking pan lined with parchment paper, making sure to press firmly and flatten evenly to cover the base of your pan.
Take your now thickened cooked strawberries and pour them over top of your base.
Next, take the remaining dough and crumble it over the strawberry layer.
Place in the oven for 25 minutes, then remove from the oven and allow to completely cool.
Place in the fridge for at least an hour to completely set and then gently lift your bars out of the pan using the parchment paper and carefully cut into squares using a sharp knife.
Mix icing ingredients together and then drizzle overtop.
