Ready for some summer BBQ treats? These were a favorite for my husband and kids this past weekend. The best part was that I didn’t have to worry about the sugar crash from too many sweets. These strawberry bars remind me of a soft shortbread cookie, but with pockets of sweet strawberry like jam.
Gluten, dairy (if you use coconut oil), and refined sugar free.
Ingredients:
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1 cup Ghee or butter flavored coconut oil
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3/4 cup Swerve Granulated Sugar Substitute*
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1 large Egg, at room temperature
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1/4 cup Fresh Lemon Juice
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1/2 tsp Vanilla Extract
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1 cup Gluten Free All Purpose Flour
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1 1/4 cup Almond Flour
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1/2 tsp Baking Powder
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1/2 tsp Sea Salt
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1 cup Strawberries, diced
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Glaze Optional:
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1/2 cup Swerve Powdered Sugar Substitute*
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1 tbs Lemon Juice
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1 tbs Coconut Milk (or until desired consistency)
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Instructions:
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Preheat the oven to 350 degrees and line an 8 inch square baking pan with parchment paper.
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Add the ghee or coconut oil and sugar substitute to the bowl of an electric mixer and beat until fluffy. Add egg and mix well.
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Add lemon juice and vanilla extract, mixing well.
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In a separate bowl, combine dry ingredients and whisk. Then, add the dry ingredients to the mixing bowl. Mix well.
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Stir in strawberries, then spread the mixture into the prepared pan.
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Bake for 25-30 minutes or until just golden around the edges. Center will be set but not firm to the touch and a toothpick will come out moist but not wet. This is important because these turn from moist to way over dry very quickly when over baked.
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While the bars cool, combine the ingredients for the glaze in a small bowl. Pour over the bars and then allow them to cool completely before removing from the pan and cutting into squares.
*Don’t have Swerve sugar substitute at home? It is my all time favorite for baking. You can get a combo (the granulated and powdered used in this recipe) on Amazon. Click the picture below. . . .
