Strawberry Shortcake Crumble Bars
Ingredients
The Bars
-
1¼
cups
almond flour
-
1
cup
coconut flour
-
3
tb
almond butter (or nut butter of choice)
-
1
tb
cinnamon
-
⅓
cup
coconut oil, softened
-
⅓
cup
maple syrup
The Filling
-
3½
cups
roughly chopped strawberries
-
1
tb
arrowroot powder
-
1½
tb
maple syrup
Instructions
- Preheat the oven to 350°F.
- Line an 8×8 baking pan with parchment paper, greasing the inside first.
- In a mixing bowl, combine chopped strawberries, arrowroot powder, and maple syrup, then set aside.
- In another bowl, mix almond flour, coconut flour, almond butter, cinnamon, coconut oil, and maple syrup until a dough forms.
- Press ¾ of the mixture into the baking pan evenly.
- Pour the strawberry mixture on top of the dough.
- Crumble the remaining dough mixture on top of the strawberries.
- Bake for 40 minutes.
- Remove from the oven and let cool.
- Refrigerate for 30 minutes before slicing for sturdier bars.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
10g
Total carbohydrates
28g
Total protein
4g
Sodium
5mg
Cholesterol
0mg
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