Gluten-Free Strawberry Rhubarb Crumble Bars

veganyackattack.com

Jennifer Kellogg

subheading: For the strawberry rhubarb filling:

1 ½ cups (225 g) sliced fresh strawberries

1 ½ cups (195 g) thinly sliced fresh rhubarb

⅓ cup (75 ml) grade A maple syrup

1 teaspoon vanilla extract

Pinch of pink Himalayan salt

subheading: For the dough and crumble topping:

1 cup (100 g) blanched almond flour

½ cup (55 g) tapioca flour

1 ½ cups (160 g) quick-cooking oats

½ teaspoon baking powder

½ teaspoon pink Himalayan salt

¾ cup (200 g) unsalted smooth almond butter

⅔ cup (165 ml) grade A maple syrup

Directions at veganyackattack.com

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