You all know that I am reeeeally into chocolate. My whole dessert page is loaded with chocolate goodness. But occasionally, I like to throw some sweet fruitiness into the lineup to mix it up.
Because, life is all about options and what if one day you aren’t feeling chocolate, or can’t eat chocolate, or just want something that you can justify having for breakfast or any time of day?
I made these easy and delicious and amazing strawberry crumble bars and guys. GUYS! I love them a lot. Jaryd loved them a lot. They taste a lot like a jelly donut (I mean, I don’t want to get your hopes up, but yeah I said it. Jelly donut).
STRAWBERRY CRUMBLE BARS
INGREDIENTS
½ cup refined coconut oil
¼ cup agave nectar (honey or maple syrup works too)
splash of vanilla
2½ cups blanched almond flour
couple pinches of sea salt
¾ cup favorite strawberry jam
INSTRUCTIONS
Preheat oven to 350F.
Mix together the coconut oil, agave nectar, vanilla, almond flour, and sea salt in a large bowl.
Put about ⅔ of the crumble into a bread pan lined with parchment paper and press it into the corners to make an even layer.
Bake for about 13 minutes until the edges begin to get golden brown.
You can use any jam you like. I love using this strawberry chia jam, but if you have your favorite store-bought jam in the fridge, then by all means, go for it!
Spread the jam on top of the baked bottom layer.
Crumble the remaining crumble on top of the jam.
Bake for another 10 minutes until the top crumbles are golden brown.
Allow the bars to come to room temp.
Pull the edges of the parchment paper to lift them from the pan and cut into 8 squares.
Store in the fridge.
source: http://thetoastedpinenut.com/strawberry-shortbread-crumble-bars/
Because, life is all about options and what if one day you aren’t feeling chocolate, or can’t eat chocolate, or just want something that you can justify having for breakfast or any time of day?
I made these easy and delicious and amazing strawberry crumble bars and guys. GUYS! I love them a lot. Jaryd loved them a lot. They taste a lot like a jelly donut (I mean, I don’t want to get your hopes up, but yeah I said it. Jelly donut).
STRAWBERRY CRUMBLE BARS
INGREDIENTS
½ cup refined coconut oil
¼ cup agave nectar (honey or maple syrup works too)
splash of vanilla
2½ cups blanched almond flour
couple pinches of sea salt
¾ cup favorite strawberry jam
INSTRUCTIONS
Preheat oven to 350F.
Mix together the coconut oil, agave nectar, vanilla, almond flour, and sea salt in a large bowl.
Put about ⅔ of the crumble into a bread pan lined with parchment paper and press it into the corners to make an even layer.
Bake for about 13 minutes until the edges begin to get golden brown.
You can use any jam you like. I love using this strawberry chia jam, but if you have your favorite store-bought jam in the fridge, then by all means, go for it!
Spread the jam on top of the baked bottom layer.
Crumble the remaining crumble on top of the jam.
Bake for another 10 minutes until the top crumbles are golden brown.
Allow the bars to come to room temp.
Pull the edges of the parchment paper to lift them from the pan and cut into 8 squares.
Store in the fridge.
source: http://thetoastedpinenut.com/strawberry-shortbread-crumble-bars/
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