bake | gluten-free vegan strawberry streusel bars

recipe for gluten-free vegan strawberry streusel bars recipe for gluten-free vegan strawberry streusel bars recipe for gluten-free vegan strawberry streusel bars My husband loves anything with a crumb or crust to it — fruit crisps, cobblers, apple pies, apple pie with a crumb topping — even better!  The crust or crumb is his favourite part.  I, on the other hand, prefer the fruity or gooey insides.  So, when we find ourselves sharing a dessert together at a restaurant, he often gets the part with most of the crust/crumb, and I get the part with most of the filling.  It works out well, and we both end up happy!  He’s like the peanut butter to my jelly, the cheese to my macaroni, the milk to my cookies…well, you get the point.  So, in honour of my crumb-loving better half, here’s an easy and delicious strawberry streusel bar recipe, which also happens to be low in sugar, gluten-free and vegan.  It peacefully satisfies both the crumb-lover and the filling-lover.  Enjoy!

Low-Sugar Gluten-Free Vegan Strawberry Streusel Bars Crust 1 1/2 C almond meal 1/2 C flax meal 1/4 tsp salt 2 T coconut oil, melted 1 T vanilla 1 T water Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened only with fruit juice) Crumb Topping 1/4 C almond meal 2 T flax meal 2 T coconut oil, melted 2 T brown sugar 1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350°F.  Mix well until a ball of dough forms.  Press into a parchment-lined 8×8 baking dish, and bake for 12 minutes until the crust is lightly browned.   While the crust is baking, prepare the crumb topping.  In a small food processor or bowl, mix all the crumb topping ingredients well.  If using a food processor, make sure to mix in the coconut and walnuts after the other ingredients are mixed, so that they don’t get over-processed. Spread 1 cup of preserves over the warm crust. Add the crumb topping onto the preserves, and bake for an additional 15 minutes.  Cool for 5 minutes.  The streusel bars may be eaten warm or be placed in the refrigerator to set if you’d like them less crumbly.  Makes 16 squares. Recipe adapted from Elana’s Pantry, a great baking blog with a focus on gluten-free recipes, special diets, and the use of almond flour.


23 comments

  1. I’m definitely going to have to try these! And now the Trader Joe’s has coconut oil for such a reasonable price there is no excuse.

  2. I loved the pics that you posted about this recipe, and finally I decided to try it today; it is absolutely delicious!!! Love it!

    • Thanks so much, Judith! They’re really easy to make and great for vegans! And thanks so much for the versatile blogger nomination — I really appreciate it :)

    • I’m glad you enjoyed the images and recipe, Todor! I always use natural light so these were lit with a side window and a back window (except for the one with the black background that was lit from the front and side). I also love taking a “group” of food shots with a perspective looking down straight-on with a higher aperture so that everything is in focus, one very close up to show the detail, and one from either the front or a 45-degree angle with a lower aperture (like f4). I also like to use a small prop (maybe a jar, spoon, cup, napkin, etc.) just to aid in the composition and add to the idea of an actual meal one would enjoy. Hope that helps! Do you shoot food much?

        • You’re welcome! I actually use a 50mm with various size extension tubes. I’m happy with the clarity and the results, but would love a true macro lens one day (if I could afford it!) Have you had much success selling stock? It’s something I’m interested in, but don’t know much about.


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