THE Strawberry bars

Should I even spoil yall with this recipe so soon?! I’m just kidding, I know I’ve been holding out on sharing this recipe and truth be told you can find lots of different variations of strawberry bars on Pinterest but none of them have quite been perfected like mine. Why is that? Because I have spent years perfecting and tweaking this recipe for our strawberry bars. I ‘ve tried different types of flours, changed up the ingredients in the layers, tried different ways to bake it layer at a time. Needless to say, this strawberry bar recipe was a labor of love and one of my all-time favorite little babies but it’s time I share it. On the level of difficulty, I would give this recipe a 6-8 depending on your baking experience, you are going to need different bowls and have to build the layers but if you follow the instructions carefully you shouldn’t have too hard of a time.

Lastly, the best way to store these bars. Once they start to reach room temperature they tend to soften up so I prefer to eat them cool, right out of the fridge. The easiest way to keep these fresh is to freeze them and take them out 5-7 minutes before eating and let them thaw. They last about 5-7 days in the fridge and up to 3 months in the freezer,

Without making you wait any longer, let’s get this strawberry bar party started.

Blonde Pantry Strawberry Bars

AuthorMarla

Yields1 Serving

 12 oz sliced strawberries (about 2/3 a pint box)
 1 tsp tapioca starch
 ½ cup almond flour
 ½ cup GF baking flour (Gluten free) LEAVE THIS OUT UNTIL THE LAST STEP
 ½ tsp baking soda
 ½ cup coconut oil (melted)
 ¼ cup sugar kane
 ¼ cup coconut sugar (or brown sugar)
 1 cup rolled oats (Gluten Free)
 ½ cup slivered almonds

1

Preheat oven to 350 degrees. Cover an 8x8 inch baking an with foil and spray with olive oil spray.

2

In a mixing bowl, mix the sliced strawberries with the tapioca starch and set aside.

3

In a separate bowl, mix together the almond flour, baking soda, salt, coconut oil, sugar Kane, light coconut sugar, rolled oats, and chopped almonds.

4

Then using a separate bowl, reserve 1 cup of the crumb mixture for the bottom layer. Then add in the gluten-free baking flour. Mix until well combine and then you have your bottom layer.

5

Using the crumb mixture (the bottom layer) you just created, spread the mixture evenly across the bottom of the greased baking pan and then press down using your hands to create the crust.

6

Then add the next layer, the strawberries. Once again press down and spread the strawberries evenly.

7

Then the last and top layer, the remaining crumb mixture, spread evenly on top of the strawberry layer. Then place the strawberry bars in the oven and bake for 40-45 minutes.

8

When you remove the strawberry bars from the oven they should be bubbling and more liquid appearing. Remove from the oven and let them cool for about 20-30 minutes, then place them in the fridge or the freezer for a bit before cutting. (they are easier to cut when frozen or cold). Cut into squares or whatever shape you desire and enjoy!

Ingredients

 12 oz sliced strawberries (about 2/3 a pint box)
 1 tsp tapioca starch
 ½ cup almond flour
 ½ cup GF baking flour (Gluten free) LEAVE THIS OUT UNTIL THE LAST STEP
 ½ tsp baking soda
 ½ cup coconut oil (melted)
 ¼ cup sugar kane
 ¼ cup coconut sugar (or brown sugar)
 1 cup rolled oats (Gluten Free)
 ½ cup slivered almonds

Directions

1

Preheat oven to 350 degrees. Cover an 8x8 inch baking an with foil and spray with olive oil spray.

2

In a mixing bowl, mix the sliced strawberries with the tapioca starch and set aside.

3

In a separate bowl, mix together the almond flour, baking soda, salt, coconut oil, sugar Kane, light coconut sugar, rolled oats, and chopped almonds.

4

Then using a separate bowl, reserve 1 cup of the crumb mixture for the bottom layer. Then add in the gluten-free baking flour. Mix until well combine and then you have your bottom layer.

5

Using the crumb mixture (the bottom layer) you just created, spread the mixture evenly across the bottom of the greased baking pan and then press down using your hands to create the crust.

6

Then add the next layer, the strawberries. Once again press down and spread the strawberries evenly.

7

Then the last and top layer, the remaining crumb mixture, spread evenly on top of the strawberry layer. Then place the strawberry bars in the oven and bake for 40-45 minutes.

8

When you remove the strawberry bars from the oven they should be bubbling and more liquid appearing. Remove from the oven and let them cool for about 20-30 minutes, then place them in the fridge or the freezer for a bit before cutting. (they are easier to cut when frozen or cold). Cut into squares or whatever shape you desire and enjoy!

Strawberry Bars

I hope everyone tries these and loves them as I said, in the beginning, this recipe is one of my all-time favorites so please tag me and share your photos with me if you make them, I’d love to see!

-Marla

About Marla

Welcome to my slice of the internet I’m Marla, a dietitian & creator of The Blonde Pantry. A website that encompasses food, health, nutrition, travel, lifestyle, & home decor. Here you will find what makes me, me and hopefully, I can add something tasty to your table, something beautiful to your home and something thoughtful to your mind.

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