Strawberry & Lemon Crumble Bars

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Strawberry & Lemon Crumble Bars


    For the base
  • 100g oat flour
  • 100g ground almonds or almond flour
  • 4 tablespoons coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons Linwoods Milled Flaxseed with Bio Cultures & Vitamin D
  • 4 tablespoons coconut oil, melted
  • 4 tablespoons maple syrup
  • Zest and juice of 2 lemons
  • 1 teaspoon vanilla extract
  • 150ml almond or oat milk
  • 6 large fresh strawberries, halved
    For the crumble topping
  • 4 tablespoons rolled oats
  • 3 tablespoons flaked almonds
  • 1 tablespoon melted coconut oil
  • 2 tablespoons maple syrup


  1. Preheat the oven to 180 degrees C and grease and line a 9in x 9in baking tin.
  2. Mix together the oat flour, ground almonds/almond flour, coconut sugar, baking powder and bicarbonate of soda in a bowl.
  3. Mix together the Linwoods Milled Flaxseed with Bio Cultures & Vitamin D with 5 tablespoons hot water and set aside for 10 minutes to form a gel.
  4. Pour this into the dry ingredients along with the melted oil, maple syrup, lemon juice and zest, vanilla and milk - stir well to combine.
  5. Spoon this into your prepared tin and smooth out evenly. Arrange the strawberries on top.
  6. Mix together the crumble ingredients (it should be slightly sticky) then scatter over the fruit to cover. Bake for 30-40 minutes (cover with tinfoil halfway through baking to avoid burning) until firm to the touch.
  7. Leave to cool in the tin. Cut into 9-12 squares then enjoy!
  8. Keep any remaining squares in an airtight container in the fridge for up to 3 days.

Be inspired!

Milled Flaxseed with Bio Cultures & Vitamin D?