Vegan Gluten Free Strawberry Bars are a delightful, guilt-free treat perfect for any occasion, offering a wonderfully wholesome dessert option that’s both simple to prepare and bursting with fresh fruit flavor. This recipe is incredibly useful as it caters to common dietary needs without compromising on taste or texture, making it a perfect go-to for gatherings or a personal indulgence.
Key Ingredients for Vegan Gluten Free Strawberry Bars:
- For the Crust:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum or add ¼ tsp if it doesn’t)
- ½ cup almond flour
- ½ cup granulated sugar (or coconut sugar for a refined sugar-free option)
- ¼ teaspoon salt
- ½ cup (1 stick) vegan butter, cold and cubed
- For the Strawberry Filling:
- 3 cups fresh or frozen strawberries, hulled and chopped (if frozen, no need to thaw)
- ¼ cup granulated sugar (or maple syrup for a less refined sweetness)
- 2 tablespoons cornstarch (or tapioca starch)
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- For the Topping (Optional):
- Glazed sliced almonds, shredded coconut, or a drizzle of melted vegan white chocolate
How to Make Vegan Gluten Free Strawberry Bars:
Whip up these incredibly easy and satisfying Vegan Gluten Free Strawberry Bars, perfect for when a craving hits or you need a crowd-pleasing dessert. The simple, no-fuss crust bakes up perfectly crisp while the sweet, slightly tart strawberry filling is beautifully luscious, creating a delightful contrast in every bite. With a preparation time of just 20 minutes and 40 minutes of baking, these bars are a speedy route to pure enjoyment.
Step-by-Step Instructions:
Prepare the Crust:
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, sugar, and salt until well combined.
- Add the cold, cubed vegan butter to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Press about two-thirds of this mixture evenly into the bottom of the prepared baking pan to form the crust. You can use the bottom of a glass to help compact it firmly.
- Bake the crust for 12-15 minutes, or until it’s lightly golden brown around the edges. Remove from the oven and let it cool slightly while you prepare the filling.
Prepare the Strawberry Filling:
- In a medium saucepan, combine the chopped strawberries, sugar, and cornstarch. Stir well to ensure the cornstarch is fully dissolved and coats the strawberries evenly.
- Place the saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and the strawberries begin to break down, about 5-8 minutes. The filling should be glossy and have a jam-like consistency.
- Remove from the heat and stir in the fresh lemon juice and vanilla extract. Let the filling cool for a few minutes.
Assemble and Bake the Bars:
- Pour the slightly cooled strawberry filling evenly over the pre-baked crust. Spread it out to the edges.
- Evenly sprinkle the remaining one-third of the crust mixture over the strawberry filling. This will create a delicious crumble topping.
- Return the pan to the preheated oven and bake for another 25-30 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
- Let the Vegan Gluten Free Strawberry Bars cool completely in the pan on a wire rack. This is crucial for them to set properly. For best results, refrigerate them for at least 1-2 hours before slicing.
Why You’ll Love This Vegan Gluten Free Strawberry Bars:
You will fall head over heels for these Vegan Gluten Free Strawberry Bars thanks to their irresistible combination of tender, crumbly crust and a sweet, vibrant strawberry filling that bursts with fresh, summery flavor. Unlike more complicated desserts, these bars are remarkably straightforward to make, offering a cost-effective way to enjoy a gourmet-quality treat right in your own kitchen – no need to spend extra on specialty bakery versions! The hint of lemon juice brightens the strawberries beautifully, and a sprinkle of optional toasted almonds or coconut adds a delightful textural contrast that elevates each bite to pure bliss.
Imagine biting into a bar that’s both tender and delightfully crisp, with a luscious, sweet-tart strawberry layer that tastes like sunshine. These bars are a fantastic alternative if you’re accustomed to traditional fruit crumble bars but seeking a gluten-free and dairy-free option, proving that dietary restrictions don’t mean sacrificing indulgence. Don’t just dream about them; grab your ingredients and whip up a batch of these gorgeous Vegan Gluten Free Strawberry Bars today – your taste buds will thank you, and so will your wallet!
Storing and Reheating Tips:
- Refrigeration: Once completely cooled, store the Vegan Gluten Free Strawberry Bars in an airtight container in the refrigerator for up to 4-5 days. They tend to firm up even more in the fridge, making them easier to slice cleanly.
- Freezing: For longer storage, wrap individual bars tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe container. They will stay fresh in the freezer for up to 2-3 months.
- Reheating: If you prefer them slightly warm, you can gently reheat individual bars in a toaster oven or microwave for 10-20 seconds. Be cautious not to overheat, as the filling can become too liquidy. Thawed frozen bars can be enjoyed chilled or gently warmed.
Final Thoughts:
These Vegan Gluten Free Strawberry Bars are a testament to how delicious healthy indulgence can be, offering a perfect balance of texture and flavor. We highly encourage you to give this delightful recipe a try at home; it’s a surefire way to brighten any day with a slice of pure fruity bliss.
Vegan Gluten Free Strawberry Bars
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, sugar, and salt until well combined.1.5 cups gluten-free all-purpose flour blend, 0.5 cup almond flour, 0.5 cup granulated sugar, 0.25 teaspoon salt
- Add the cold, cubed vegan butter to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.0.5 cup vegan butter
- Press about two-thirds of this mixture evenly into the bottom of the prepared baking pan to form the crust. You can use the bottom of a glass to help compact it firmly.
- Bake the crust for 12-15 minutes, or until it’s lightly golden brown around the edges. Remove from the oven and let it cool slightly while you prepare the filling.
- In a medium saucepan, combine the chopped strawberries, sugar, and cornstarch. Stir well to ensure the cornstarch is fully dissolved and coats the strawberries evenly.3 cups strawberries, 0.25 cup granulated sugar, 2 tablespoons cornstarch
- Place the saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and the strawberries begin to break down, about 5-8 minutes. The filling should be glossy and have a jam-like consistency.
- Remove from the heat and stir in the fresh lemon juice and vanilla extract. Let the filling cool for a few minutes.1 tablespoon fresh lemon juice, 0.5 teaspoon vanilla extract
- Pour the slightly cooled strawberry filling evenly over the pre-baked crust. Spread it out to the edges.
- Evenly sprinkle the remaining one-third of the crust mixture over the strawberry filling. This will create a delicious crumble topping.
- Return the pan to the preheated oven and bake for another 25-30 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
- Let the Vegan Gluten Free Strawberry Bars cool completely in the pan on a wire rack. This is crucial for them to set properly. For best results, refrigerate them for at least 1-2 hours before slicing.