Ingredients
For the crust:
2 cups almond flour
2 Tbsp. coconut flour
1 teaspoon lemon extract
½ teaspoon sea salt
3 Tbsp. coconut oil
¼ cup pure maple syrup
For the filling:
2 cups frozen strawberries
2 Tbsp. lemon juice
2 Tbsp. pure maple syrup
1 teaspoon lemon zest
1 teaspoon chia seeds
For the crumb topping:
1 cup walnuts (or nut of choice)
¼ cup almond flour
2 Tbsp. coconut sugar
1 Tbsp. coconut oil
¼ teaspoon sea salt
Instructions
- Begin by making the filling which should have a jam consistency. In a medium saucepan, combine strawberries, lemon juice, maple syrup and lemon zest. Heat on medium to medium-high heat until mixture begins to bubble. Let bubble for 1-2 minutes, then reduce heat to a simmer. While simmering, mash the berries with a wooden spoon. Cook for an additional 2-3 minutes, remove from heat. Add in chia seeds. Let cool for 5-10 minutes before transferring to a glass jar or dish. Place in the fridge to cool completely. This will take about 1 hour, but you can make the filling ahead of time and let it sit overnight.
- Preheat oven to 350 degrees. To make the crust, add all crust ingredients into a food processor. Pulse until a dough-like texture forms. Press the crust into an 8×8 pan, evenly distributing. Place in the oven and bake for 15 mins. Set aside and cool. Leave the oven on.
- While the crust is cooling, make the crumb mixture. Combine all ingredients in the same food processor bowl and pulse for about 10 seconds, or until mixture is crumbly.
- Once crust is cooled, spread the jam filling over the crust. Complete by topping with the crumb mixture. Now bake for 20-22 minutes, or until top is golden brown.
- Remove from oven and cool completely. Once cooled, cut into squares. Enjoy!
Serves 9
Inspired by: https://www.wholesomelicious.com/strawberry-lemon-bars-paleo-vegan/#wprm-recipe-container-6924
