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Vegan Gluten Free Strawberry Bars

Vegan Gluten Free Strawberry Bars

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 1 hour
Servings: 12 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups gluten-free all-purpose flour blend ensure it contains xanthan gum or add ¼ tsp if it doesn't
  • 0.5 cup almond flour
  • 0.5 cup granulated sugar or coconut sugar for a refined sugar-free option
  • 0.25 teaspoon salt
  • 0.5 cup vegan butter cold and cubed
Strawberry Filling
  • 3 cups strawberries fresh or frozen, hulled and chopped (if frozen, no need to thaw)
  • 0.25 cup granulated sugar or maple syrup for a less refined sweetness
  • 2 tablespoons cornstarch or tapioca starch
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon vanilla extract
Topping (Optional)
  • glazed sliced almonds
  • shredded coconut
  • melted vegan white chocolate

Equipment

  • - Oven
  • 8x8 inch baking pan
  • - Parchment Paper
  • Mixing bowls
  • Pastry Blender
  • Food Processor (optional)
  • Saucepan
  • Wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. 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
  7. 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.
  8. 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
  9. Pour the slightly cooled strawberry filling evenly over the pre-baked crust. Spread it out to the edges.
  10. Evenly sprinkle the remaining one-third of the crust mixture over the strawberry filling. This will create a delicious crumble topping.
  11. 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.
  12. 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.

Notes

Store in an airtight container in the refrigerator for up to 4-5 days. Can be frozen for up to 2-3 months. Reheat gently in a toaster oven or microwave.
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