Ingredients
Crust + Crumble (same base):
- 2 1/4 cups blanched almond flour
- 1/3 cup arrowroot flour or tapioca
- 2/3 cup maple sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoon refined coconut oil melted, or ghee
- 2 teaspoon vanilla extract
- Zest of 1 lemon grated
Strawberry Filling:
- 2 3/4 cups chopped strawberries
- 1/4 cup maple sugar
- 1 tablespoon lemon juice
- 1 1/2 tablespoon arrowroot flour or tapioca
Instructions
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Preheat oven to 350°F and line an 8x8 pan with parchment paper on the bottom and sides, leaving overhang for easy removal.
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In a large bowl, combine the almond flour, arrowroot or tapioca, maple sugar, salt, baking soda, coconut oil or ghee, vanilla and lemon zest. Stir to form a crumbly dough. Press 2/3 of this dough into the bottom of the baking dish firmly to form the bottom crust. Bake crust for 10–12 minutes or until just lightly golden.
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In a medium saucepan, combine the strawberries, maple sugar, lemon juice and arrowroot or tapioca flour and cook over medium heat for 5–7 minutes, stirring frequently, until the mixture is thick, glossy and jam-like. Strawberries release more liquid than other berries, so be sure to cook the filling until thick and jammy before baking - it might look very thick but this is what you want!
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Spread the filling over the pre-baked crust and crumble the remaining dough on top.
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Return to the oven and bake 25-28 minutes until the top is golden and filling is bubbling. Cool completely in the pan to room temperature, then chill for 1-2 hours before slicing into bars for the best texture. Store the bars covered in the refrigerator for up to 5 days. Enjoy!
Nutrition
Calories: 202kcal
Carbohydrates: 21g
Protein: 4g
Fat: 13g
Saturated Fat: 5g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat: 0.4g
Sodium: 72mg
Potassium: 77mg
Fiber: 2g
Sugar: 13g
Vitamin A: 3IU
Vitamin C: 15mg
Calcium: 51mg
Iron: 1mg