STRAWBERRY CRUMBLE BARS
An oaty, shortbread base, strawberry filling and crumble topping – one is never enough.
PER SERVING
365-205 cals, 16-9g fat, 9-5g sat fat, 50-28g carbs
MAKES 9-16
For base and crumble top:
✣ 220g (8oz) gluten-free plain flour
✣ ¼tsp xanthan gum
✣ 100g (4oz) gluten-free oats
✣ 150g (5oz) caster sugar
✣ Grated zest of 1 lemon
✣ 155g (5oz) butter, melted and cooled, plus extra for greasing
For the filling:
✣ 400g (14oz) strawberries, sliced
✣ 1tsp lemon juice
✣ 1½tbsp cornflour
✣ 2tbsp strawberry jam
You will need:
✣ 20cm (8in) square cake tin, greased and lined with parchment
1 Heat oven to 180C/ Gas 4. In a large bowl, mix together flour, xanthan gum, oats, sugar and lemon zest. Pour in the melted butter and mix until you have a wet, sand-like texture. You should have some smaller and some larger chunks.
2 Press two thirds of your mixture into your tin so you have a nice, even base. Pop the remaining one third into a bowl and place in the freezer until needed.
3 For the filling, place the strawberries in a medium bowl, add the lemon juice, cornflour and jam and mix gently. Spread the strawberries evenly on top of the base. Remove mixture from the freezer and sprinkle it over the top of the fruit, ensuring the crumble pieces vary in size.
4 Bake for 45 mins until golden. Leave to cool in the tin at room temperature, followed by 1 hr in the fridge to firm up before slicing into 9 (or more) squares or triangles.