Strawberry Crumble Bars
- Mary Draper
- 1 day ago
- 2 min read
Did you see my raspberry Linzer recipe earlier this week?
This was my first test batch, and used sorghum instead of cassava flour, and also some homemade strawberry chia jam I had in the fridge. It was delicious! But it wasn't quite what I was aiming for. The texture was softer and more cake-like, giving it more of a berry crumble bar vibe than the classic Linzer cookie flavour and texture I was after.
It's a great reminder that gluten-free flours all have their own personalities. You can't always swap them 1:1 and expect the same result. TBH, you won't usually end up with a completely failed recipe when experimenting with gluten-free flours. More often, you'll end up with something different than expected. Each flour impacts texture, structure, flavour, and even how a recipe bakes.
It took me in a different direction than I was planning for my Christmas recipe series. But in this case, the sorghum version was still a huge hit & definitely worth sharing & making again!!
🍓➡️🎄⭐
Test 1: Sorghum → soft berry crumble bar 🍓 (below)
Test 3: Cassava → true Raspberry Linzer Bars 🎄⭐video here: https://youtube.com/shorts/BnmCMw0FeLY?si=IBj64fh9dgegcAtS
Makes one loaf pan
Crumble Dough
1 cup almond flour
¾ cup sorghum flour
½ cup melted coconut oil
¼ cup maple syrup
2 tbsp coconut sugar
½ tsp vanilla
Pinch of sea salt
Filling
½ cup strawberry chia jam
Instructions
Preheat oven to 350F and line a loaf pan with parchment paper
Combine almond flour, sorghum flour, coconut oil, maple syrup, coconut sugar, vanilla, and salt until a soft dough forms
If the dough feels very soft, refrigerate for 10–15 minutes before assembling
Press approximately ⅔ of the dough into the bottom of the loaf pan
Spread strawberry jam evenly over the dough
Crumble remaining dough over top
Bake for 25–30 minutes, until lightly golden around the edges and the jam is bubbling
Cool completely before slicing