Strawberry Jam Bars

5 from 1 review



For the crust

  • 1 1/2 cups almond flour
  • 1/4 cup + 1 tablespoon coconut flour
  • 1/4 cup + 1 tablespoon tapioca flour
  • 1/2 teaspoon baking soda
  • 1/4 cup melted ghee or coconut oil
  • 1/4 cup maple syrup
  • pinch of salt

For the fruit layer

  • 16oz fresh strawberries, sliced
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 tablespoon maple syrup
  • 1 teaspoon vanilla extract

For the crumble topping

  • 1/2 cup almond flour
  • 1/4 cup tapioca flour
  • 1/4 cup gluten free oats*
  • 1/4 cup chopped pecans
  • 1/4 cup chopped walnuts
  • 3 tablespoons maple syrup
  • 4 tablespoons ghee
  • 1 teaspoon baking powder
  • pinch of salt

For the frosting

  • 3 tablespoons powdered sugar
  • 12 teaspoons milk (almond, coconut, etc.)


  1. Preheat oven to 350 degrees F. Line an 8×8 glass baking dish with parchment paper and grease.
  2. Add all ingredients for the crust into a food processor and pulse until completely combine. The dough should mix into a slight ball once combined. Put dough in a pan and use your fingers to press dough around evenly throughout the pan.
  3. In a medium saucepan over medium-low heat, add all the ingredients for the fruit layer and cook for about 10 minutes, tossing every minute or so to keep the strawberries from sticking to the bottom. Once the mixture becomes more liquid, similar to jam, remove from heat and let cool slightly. Once slightly cool, pour strawberry jam mixture on top of the crust.
  4. Lastly, add all the ingredients for the toppings to the food processor and pulse until broken down into a crumble texture that sticks together in a slight ball. Use your fingers to spread out the crisp mixture evenly throughout the dish on top of the strawberries.
  5. Place in the oven to bake for 30-35 minutes, until slightly golden on top. Let cool completely before removing from pan. Whisk together the frosting ingredients then use a spoon to pour it on top. Then slice into 16 bars before serving!