Strawberry Crumble Bars
Ingredients:
For the base and crumble top:
220g gluten free plain flour
1/4 Xanthan gum
100g gluten free oats
150g caster sugar
Grated zest of 1 lemon
155g Stork/butter, melted and cooled
For the filling:
400g strawberries, sliced
1 tsp lemon juice
1.5 tbsp cornflour
2 tbsp strawberry jam
Method:
Preheat the oven to 160C Fan. Grease and line a 20cm square baking tin with non-stick baking parchment, leaving a little overhang.
In a large bowl, mix together the flour, Xanthan gum, oats and sugar, then stir in the lemon zest. Pour in your melted butter and combine with a spatula so that you have a wet, sand-like texture. You should have some smaller and some larger chunks.
Press about two-thirds of your mixture into your prepared tin so that you have a nice, even base. Pop the remaining third into a small, freezer friendly bowl in the freezer while you prepare the fruit layer.
Place the strawberries in a medium bowl, then add the lemon juice, cornflour and jam, and mix gently to coat. Spread the strawberries out evenly on top of the base. Remove the mixture from the freezer and sprinkle it over the top of the fruit, ensuring the crumble pieces vary in size.
Bake for 45 mins until the top starts to go a little more golden.
Allow to cool completely in the tin at room temperature, followed by at least 1 hour in the fridge to firm up.
Remove from the fridge and slice into bars.