A Dash Of Wholesome

Un Soupçon de Bien-être

Strawberry & Almond Bars

By

It’s strawberry season! These delicious strawberry & almond bars are a delicious dessert or even breakfast during the upcoming warm summer months. This recipe can also be made plant based by replacing the honey with maple syrup. The recipe is also quite simple and quick to make.

Here’s how these strawberry & almond bars are made:

Preheat your oven to 350F. In a medium saucepan, combine the sliced strawberries, cornstarch and sea salt. Give the ingredients a quick stir to evenly distribute the cornstarch.

Place the saucepan over medium heat and cook for about 5-7 minutes stirring constantly. You are looking for the strawberries to start breaking down. The strawberries will also create their own sauce. You want to cook them until the sauce begins to thicken up. Set aside while we make the crust and crumble layers.

Grease and line with parchment paper an 8×8 baking pan. Set aside for later.

In a large bowl, combine the all-purpose flour, almond flour, oats, sea salt and baking soda. Give the ingredients a stir to combine.

To the dry ingredients, add in the melted coconut oil and honey.

Stir very well to combine. You want to make sure there are no any visible dry spots in the mixture.

Measure out a ½ cup (packed) of the mixture and place in a small bowl. This will be used for the crumble topping.

Pour the rest of the crust mixture into your prepared pan. Press the mixture evenly and firmly in the bottom of your pan. I like to use my hand and the bottom of a measuring cup to make sure it’s even.

Spread the strawberry filling mixture over the crust and spread it evenly.

To the crumble topping, add the chopped almonds. Give the crumble and almonds a quick stir to combine.

Sprinkle the crumble topping over the strawberry layer. Lightly press on the crumble topping to make sure it sticks well to the strawberry layer.

Bake in your preheated oven for about 35 minutes or unit the top of the bars are a nice deep golden colour.

Remove from the oven and let cool to room temperature and then place in the fridge for about 1 hour or until completely cooled. The bars should be cut when cold since they will hold up better this way.

Serve and enjoy!!

Print

STRAWBERRY & ALMOND BARS

Prep Time 30 minutes
Cook Time 35 minutes
Servings 9 bars
Author Véronique – adashofwholesome.com

Ingredients

FOR THE STRAWBERRY FILLING:

  • 2 1/2 cups sliced strawberries , sliced about 1/4 inch thick
  • 2 tbsp cornstarch
  • 1/8 tsp sea salt

FOR THE CRUST AND CRUMBLE:

  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 1 1/2 cups rolled oats
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1/3 cup coconut oil , melted
  • 1/3 cup honey , or maple syrup to make this recipe plant-based

FOR TOPPING:

  • 1/4 cup almonds , chopped

Instructions

  1. Preheat your oven to 350F.

  2. In a medium saucepan, combine the sliced strawberries, cornstarch and sea salt. Give the ingredients a quick stir to evenly distribute the cornstarch.

  3. Place the saucepan over medium heat and cook for about 5-7 minutes stirring constantly. You are looking for the strawberries to start breaking down. The strawberries will also create their own sauce. You want to cook them until the sauce begins to thicken up. Set aside while we make the crust and crumble layers.

  4. Grease and line with parchment paper an 8×8 baking pan. Set aside for later.

  5. Ina large bowl, combine the all-purpose flour, almond flour, oats, sea salt and baking soda. Give the ingredients a stir to combine.

  6. To the dry ingredients, add in the melted coconut oil and honey. Stir very well to combine. You want to make sure there are no any visible dry spots in the mixture.

  7. Measure out a ½ cup (packed) of the mixture and place in a small bowl. This will be used for the crumble topping.

  8. Pour the rest of the crust mixture into your prepared pan. Press the mixture evenly and firmly in the bottom of your pan. I like to use my hand and the bottom of a measuring cup to make sure it’s even.

  9. Spread the strawberry filling mixture over the crust and spread it evenly.

  10. To the crumble topping, add the chopped almonds. Give the crumble and almonds a quick stir to combine. Sprinkle the crumble topping over the strawberry layer. Lightly press on the crumble topping to make sure it sticks well to the strawberry layer.

  11. Bake in your preheated oven for about 35 minutes or unit the top of the bars are a nice deep golden colour.

  12. Remove from the oven and let cool to room temperature and then place in the fridge for about 1 hour or until completely cooled. The bars should be cut when cold since they will hold up better this way.

  13. Serve and enjoy!