gluten free vegan strawberry crumb bars
RECIPE TYPE: desserts
strawberry filling
  • 2 cups diced fresh strawberries
  • 1/4 cup cane sugar
  • 2 tablespoons pure maple sryup
  • 2 tablespoons cornstarch or tapioca starch
crumb crust/topping
  • 1 cup Sarah's gluten free flour blend
  • 1 cup Bob's Red Mill gluten free rolled oats
  • 1/4 cup Bob's Red Mill almond flour
  • 1/4 cup brown sugar
  • 1/4 cup cane sugar
  • 1/4 teaspoon sea salt
  • 5 tablespoons coconut oil, solid
  • 2 tablespoons So Delicious unsweetened coconut milk
  • 2 tablespoon pure maple syrup
  1. Preheat oven to 375 degrees. Prepare 8x8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray.
  2. In medium bowl, gently stir together strawberries, sugar, maple syrup and cornstarch. Mix until evenly coated. Set aside.
  3. For crumb crust/topping, sift together flour, oats, almond flour, brown sugar, sugar and salt. Add coconut oil and blend with fork until ingredients are well mixed. Pour in maple syrup and coconut milk. Stir until just combined.
  4. Spread 2/3 of oat mixture into prepared pan. Press evenly into bottom of pan. Top with even layer of strawberry mixture. Sprinkle remaining oat crumble over strawberries.
  5. Bake for 45-48 minutes or until strawberries are bubbly and crumble is golden brown. Allow to cool in pan. Slice and serve.
Recipe by Sarah Bakes Gluten Free at