These bars from Noa's Healthy Eats are bursting with flavour & nutrients – and very low sugar and fat! NB: if you add the optional toppings, they'll change the nutrition amounts slightly!
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Serves: 12
Course: Dessert, Treat
Cuisine: International
Diet: Vegan, Vegetarian
Dietary Requirements: Vegetarian
Author: Guest Contributor: Noa’s Healthy Eats

Ingredients

Shortcake base and crumble topping

  • 160 g almond meal
  • 30 g tapioca flour
  • 110 g rolled oats
  • 1/4 cup maple syrup
  • 3 tbs coconut oil
  • 1/3 tsp baking powder
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 tbs almond milk (if needed – see instructions)

Strawberry filling

  • 2 cups strawberries
  • 2 tbs lemon juice
  • 1/4 cup maple syrup
  • 1 tbs cornstarch or use more tapioca flour
  • chia seeds (optional)

Optional topping add-ons

  • rolled oats (optional – 2 tbsp) image pictured with oats
  • shredded coconut (optional – 2 tbsp)
  • brown sugar (optional – 2 tbsp)
  • nuts (optional) crushed nuts of your choosing

Instructions

To make the shortcake crumble base

  • Preheat the oven to 180•c. Mix dry ingredients well, add in wet ingredients massaging the oil in to get a dough that sticks together. (tip: if it's not sticky enough, add a tablespoon or so of unsweetened almond milk). .
  • Reserve one heaped 1/2 cup of crumble mix for the topping and press remaining crumble into a square baking tin. Bake for 10 minutes.

To make the strawberry filling

  • While the base is baking in the oven, it is time to make your strawberry filling. Heat your berries, maple syrup and lemon in a saucepan, then add in corn starch and stir well. Bring to a boil and let it simmer for 10-15 minutes, stirring regularly to thicken, then take off the heat and let cool slightly. (tip: if the mixture gets too thick, add a little water). Then pour the strawberry filling over the shortcake base.

To make the crumble topping

  • You now have the option to use your topping options! If you choose the optional toppings, add the coconut and brown sugar to the reserved 1/2 cup of crumble topping mix and sprinkle the mixture over the berry-covered base.
  • Bake the crumble bar for an additional 10-15 minutes until golden.
  • Take the crumble out the oven and let it cool down, then put it in the fridge for 10 minutes, until it has set.
  • When the crumble has set, take it out of the fridge and slice into 12 squares and… it's time to enjoy!
Nutrition Facts
Strawberry Shortcake Crumble Bar
Amount Per Serving
Calories 196 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Sodium 7mg0%
Potassium 114mg3%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 10g11%
Protein 4g8%
Vitamin B3 1mg5%
Vitamin C 15mg18%
Vitamin K 1µg1%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.

If you’re looking for sustainable weight loss, why not check out our 28 By Sam Wood Weight Loss Program?

Tried this recipe?Don’t forget to share and tag your creations @28bysamwood or tag #28bysamwood

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.