Gluten Free Strawberry Jam Crumb Bars

Gluten Free Strawberry Jam Crumb Bars

Be careful…these gluten free strawberry jam crumb bars are addicting.  I had to put them in the freezer to stop eating them.  The bottom layer is pure buttery deliciousness, the top layer is crispy, chewy coconut, and add those two layers to the jam you prefer for the middle.  Put all three layers together and you have a lovely treat!

Ingredients:

  • 1 cup ground almond flour
  • 1/2 cup sorghum flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 cup light brown sugar, lightly packed
  • 5 tsp Pixie Dust
  • 1/2 tsp sea salt
  • 1/4 tsp baking powder
  • 1/8 tsp organic nutmeg
  • 3/4 cup organic butter
  • 1 tsp Simply Organic Vanilla Extract
  • 500 ml jar of strawberry (or raspberry preserves) (you will use about 3/4 of it, or 400 ml)

For the crumb topping – first layer:

For the crumb topping – second layer:

Pre-heat the oven to 350 degrees.  Line a 9×13-inch baking pan with parchment paper. Leave a bit of overhang on at least two sides to make it easy for pull the bars out later.

Make the bottom cookie crust:

In a large mixing bowl, whisk to combine the flours, sugar, Pixie Dust, salt and spices. Cut in the butter and vanilla.  Dough should be crumbly but will stick together when you press it between your fingers.

Dump the dough into the prepared baking pan and press it out evenly. Bake in the preheated oven for about 7 minutes. Set aside on a wire rack to cool a bit. Keep the oven heated.

Crumb topping – first layer:

In a bowl, combine the sorghum flour and brown sugar. Add the vanilla and cut in the butter. Rub together with your hands to create crumbs. Set aside.

Crumb topping – second layer:

In a small sauce pan, melt the butter and white sugar. Add the flaked coconut, sliced almonds (if using) and vanilla and stir to coat. Remove from heat and set aside.

Assemble:

While the crust is still a bit warm, spoon on the raspberry jam and spread evenly using the back of a spoon, up to the edges- leaving about 1/4-inch bare crust on all sides.
Sprinkle on the crumb topping, then sprinkle on the coconut-almond topping and spread it evenly over the top.

Bake at 350 for 22-24 minutes. The raspberry jam will bubble and the crumble topping will turn golden brown. The bars will continue to set as they cool.

Allow the bars to cool completely before removing from the pan to cut into squares.  (You can allow the bars to cool completely and then put the whole pan in the freezer).

To cut from frozen allow the bars to sit for about 10 minutes then slice with a heavy and sharp knife. Leftovers freeze well for several weeks.

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