Gluten-Free Strawberry-Crumble Bars
It is raining berries this time of year and I found myself with 6 lbs of fresh strawberries. What to do? Jam is simple way to use lots of berries but then what to do with 5 jars of jam? For me something with cinnamon crumble is always a good option. The tart berries with the sweet cinnamon is perfect. I made my own jam but you can easily use ready made.
These gluten-free bars can easily be made vegan using subbing in coconut oil and egg replacer for the butter and egg.
1 1/2 cup strawberry or raspberry jam
1/2 cup shredded unsweetened coconut (optional)
1/2 cup chopped nuts or seeds
2 1/2 c gluten-free oats (the slow-cook ind is best)
2 c gluten-free flour blend (for a super-gain blend see below)
2 tsps cinnamon
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1 1/2 c brown or coconut sugar
12 Tbsps softened butter or coconut oil
1 egg, egg replacer or 1 tbsp ground flax soaked in 3 Tbsps warm water
2 tsps vanilla
Heat the oven to 350
Line an 8x8 baking dish with parchment paper.
Make the crumble:
Combine the oats, flour, cinnamon, baking soda, xanthan gum and salt in a large bowl.
In a large mixing bowl, beat the butter or coconut oil with the sugar until smooth.
Beat in the eggs and vanilla.
Add the dry ingredients in thirds and mix until uniform.
Reserve 1/3 of the mixture for the top.
Press the remaining into the bottom of the pan in an even layer.
Spread the jam on top.
If you you are using coconut or nuts, stir them into the 1/3 dough you set aside. Break into small pieces and cover the jam.
Bake 30 -35 minutes. Cool completely before cutting.