Strawberry Crumble Bars (Made With Quail Eggs!)

This dessert will make your taste buds dance with joy! A luscious layer of strawberry jam sits on top of a gluten-free crust and is topped with a crumbly coconut and oatmeal topping, making them a surefire hit for any occasion.

Go ahead and indulge in this delectable treat, and don't forget to serve it with a scoop of vanilla ice cream… or chocolate, if you dare!

Ingredients

Crust

2 cups gluten free ﬂour
1 cup coconut sugar
3/4 cup melted coconut oil
3 quail eggs
Pinch of salt

Filling

1/2 cup strawberry jam

Crumble

3/4 cups coconut sugar
1/2 cup unsweetened shredded coconut
1/2 cup oats
1/2 cup gluten free ﬂour
1 tsp salt
1/3 cup melted coconut oil

Instructions

Preheat oven to 350°F.

Grease and line a square 9" x 9" pan with parchment paper, set aside.

Place all ingredients for the crust in a bowl, and using a wooden spatula, mix until it becomes a dough.

Place in pan and spread evenly, pressing down with a spoon to get an even surface. Add strawberry jam and spread evenly on crust.

For the crumble, place all ingredients except for butter in a bowl. Stir ingredients and add butter, stirring with a wooden spoon until mixture begins to come together. Do not over mix as it should look like a crumble rather than dough.

Evenly spread crumble over strawberry jam.

Place in oven and cook for 40 minutes or until golden.

Allow to cool for at least 1 hour before cutting.

Serve with vanilla ice cream and enjoy!