Easy Gluten Free Fresh Strawberry Crumb Bars
An easy gluten free treat that has no refined sugars & comes together in less than 45 minutes. Utilising the seasons best fresh strawberries for a fresh summary treat.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 9 squares
Base & Topping
- 90 grams gluten free old fashioned oats 1 cup
- 25 grams coconut flour 1/4 cup
- 50 grams almond flour 1/2 cup
- 70 grams mixed chopped nuts 1/2 cup
- 80 grams liquid honey 1/4 cup
- 400 grams strawberries 2 cups - chopped
- 40 grams liquid honey 1/8 cup
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
- 2 tablespoons cornflour & 2 tablespoons water combined
Preheat your oven to 180C / 350F / Gas mark 4 and line an 8 inch square tin with baking parchment.
In a medium sized mixing bowl add in the oats, coconut flour, almond flour and the mixed chopped nuts and mix them until they are well combined.
Pour in the honey and stir until everything is coated with the honey.
Take 85 grams (1/2 cup) of the mixture and place to one side.
With the remaining mixture pour it into your lined pan and flatten it down until it fully covers the base of your pan. Press it down with the back of a spoon so it is nice and compacted.
Pop it in your hot oven for 15 minutes.
While the base is in the oven, chop up the strawberries and place them in a medium sized pan along with the honey, vanilla extract and water.
Gently warm on a medium heat until the strawberries start to break down. This will take about 8-10 minutes.
Don't forget to take your base out of the oven at the 15 minute mark, place it to one side if your strawberry mixture is not ready yet and leave the oven on.
Mix the 2 tablespoons of cornflour (corn starch) with another 2 tablespoons of water and pour this into the pan with the strawberries.
Within a minute or two the mixture should start to thicken. Take it off the heat and pour it over the base that you have placed to one side.
Take the mixture you have placed to one side and crumble it all over the top of your strawberry mix and place it back in the oven for a further 15 minutes.
You are wanting the crumble topping to be starting to turn a lovely golden colour.
Once baked, take it out of the oven and allow it to fully cool down to room temperature before you cut this traybake up.
I recommend placing it in the fridge for a few hours before cutting if you can.
Keep this traybake covered in the fridge and it will last for 5 days.