Vegan Strawberry Jam Crumble Bars

These Vegan Strawberry Jam Crumble Bars are a tasty treat made from good for you ingredients. Everyone is going to love them! They're great for both snacks and dessert.

Ingredients:

• 2 cups rolled oats
• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup vegan strawberry jam

Instructions:

Preheat the oven to 350F 175C and line a 9x9 inch baking pan with parchment paper

In a large bowl, mix together the rolled oats, almond flour, coconut sugar, baking powder, and salt

Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients

Mix until well combined

Press two-thirds of the oat mixture into the bottom of the prepared baking pan

Spread the strawberry jam evenly over the oat mixture in the pan

Sprinkle the remaining oat mixture over the top of the strawberry jam layer

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown

Allow the bars to cool completely in the pan before slicing into squares

Strawberry Pie Mini Muffins

These delightful mini muffins capture the essence of strawberry pie in a vegan-friendly treat. Bursting with fresh strawberries and hints of flaky pie crust, they're perfect for a quick snack or a sweet addition to any brunch spread.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup chopped fresh strawberries
• 1/4 cup vegan pie crust, crumbled

Instructions:

Preheat oven to 375F 190C

Grease mini muffin tin or line with paper liners

In a mixing bowl, combine flour, sugar, baking powder, and salt

Add almond milk, vegetable oil, and vanilla extract to the dry ingredients

Stir until just combined

Gently fold in chopped strawberries and crumbled pie crust

Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full

Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean

Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely