Press down gently to make sure it stays in place. Dough should fully cover the surface of the pan and be spread out evenly. What’s not to love?! Toss the sliced strawberries in a large bowl with the lemon juice, tapioca and maple OR coconut … make the crumble topping by mixing with your hands the sliced almonds with the reserved ½ cup dough. Add the water as needed until smooth. Preheat oven to 350° and line a 9 inch square pan with parchment paper. Preheat the oven to 375 degrees. If I’m not baking then I’m probably checking out a local farmers market or cute coffee shop. Stir together until it is well mixed and everything is incorporated evenly. Then press into a 9x9in baking pan. (This is to make it easier to remove the bars) In a medium bowl, stir together almond flour, egg, coconut oil, maple syrup, almond butter, vanilla and salt and mix to … Spread the strawberry sauce on the base then sprinkle the crumb mixture evenly on top as evenly as possible. These Paleo Strawberry Crumb Bars have a sweet shortbread layer, topped with fresh fruit filling and finished with an irresistible crumb topping. While that is cooling add chopped almonds to the remaining dough. For the filling 3 cups diced strawberries 1 tablespoon maple syrup 1 tablespoon tapioca flour Post was not sent - check your email addresses! Here are my other crumb bars you will love: Hungry for more? Make sure the coconut butter is soft. What better way to celebrate than with a tasty seasonal i’m so excited to bring you the BEST GLUTEN-FREE, Strawberry Crisp with Almond Butter Crumble (Paleo + Vegan), Paleo Chocolate Covered Strawberry Brownies, Roasted Brussels Sprouts with Pomegranate & Pecans, Have some strawberries in your brownies with these, Get your chocolate strawberry fix with this. Sharing is caring!355sharesShareTweetPin P V EF These Paleo Strawberry Crumb Bars have a sweet shortbread…. They are fresh, not too sweet, and sure to become a favorite. Bake for 35-40 minutes. In a sauce pan combine the strawberries, maple syrup, salt, and tapioca flour. Your email address will not be published. If I’m not baking then I’m probably checking out a local farmers market or cute coffee shop. Paleo Brownie Stuffed Chocolate Chip Cookies. Bake for 20 minutes, or until golden brown. They look super yummy . Preheat the oven to 350 F. In a large bowl mix the almond flour, salt, ghee, and water. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. They are vegan, gluten free, dairy free and naturally sweetened. While the base is cooking, make the filling. It’s rhubarb season!!! In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. The glaze is what I use for most of my desserts, a mix of coconut butter (or manna), maple syrup and a little water to thin it out. Required fields are marked *, What can you use in place of coconut butter? Once the base is cooked let cool 5 minutes. Web Design by, softened (use refined coconut oil to minimize coconut flavor), « Kale & Salami Salad with Roasted Garlic Vinaigrette (Gluten Free + Dairy Free), Peanut Butter & Jelly Smoothie Bowl (Gluten Free + Vegan) ». Sprinkle the crumble mixture over the filling. It’s sweet and just makes the best topping. This version uses strawberries with chopped almonds in the topping. Hi Diane- you can just leave the drizzle off, there is no good replacement. Almost like a jam, but not as jiggly or sweet. This recipe has been toying with my emotions the past 24 hours.


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