Still embracing spring over here even though the weather is saying everything summer.
Strawberry and lemon are quintessential SPRING!
These crumble bars are made with in-season strawberries and lemon with a good-for-you crust and crumble topping. With Mother’s Day this weekend, these would make a perfect dessert or breakfast in bed.
Tune into CBS WSPA-TV tomorrow for more Mother’s Day gift and food ideas!
If you make these, be sure to share with me on Insta!
Strawberry Lemon Crumble Bars
2018-05-10 11:31:59
Serves 8
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Filling
- 2 cup frozen strawberries
- 1 tbsp maple syrup
- 1 tbsp chia seeds
- Half of a lemon, juiced
Crust
- 2 cups almond flour
- 2 cups coconut flour
- Half of a lemon, juiced
- 3 tbsp coconut oil
- 1/4 cup maple syrup
Topping
- 1 cup walnuts
- 2 tbsp coconut sugar
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350 F.
- In a medium saucepan, heat frozen strawberries with lemon juice, maple syrup and chia seeds. Cook until you it is a jam-like consistency. Cool in fridge for 30 minutes to 1 hour.
- Add crust ingredients to a food processor and mix until uniform.
- Press crust ingredients into the bottom of a nonstick 8 x 8 baking pan.
- Bake crust for 15 minutes.
- Add crumb ingredients to food processor and process until crumbly.
- Once crust has cooked, pour strawberry mixture on top and spread evenly.
- Top with crumb and return to oven. Bake for another 20 minutes.
- Allow to cool before cutting into squares.
Nutrition By Mia https://nutritionbymia.com/
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