Chia Strawberry Filled Squares with Crumb Topping
Filled with homemade chia strawberry jam you’d be surprised that this recipe is naturally sweetened with pure maple syrup.
These soft baked nutritious squares can be enjoyed as breakfast, a late morning snack, afternoon pick-me-up, or tasty dessert. Also perfect to pack in the kid’s lunch boxes. It’s vegan, dairy-free, and easy to make!
Just open your pantry and fridge and go to town, or add any missing ingredients to your next shopping list. If you’re receiving services through any of our training or coaching programs you will continue to be the first to hear about our newest creations as we help you incorporate more nutrients into your day! Happy baking!
Chia Strawberry Filled Squares with Crumb Topping
Ingredients
Crumble
- 1 package Original Goodness Granola Bar Mix, or the Coconut Dark Choc Granola Bar Mix from MadeWithLocal.com
- 1 tbsp Milled Roasted Hemp Seed from CanMarFoods.com
- ½ cup whole-wheat flour
- ½ cup all-purpose flour
- ½ tsp Himalayan salt
- ½ tsp baking powder
- ¾ cup vegan butter (room temperature)
- ½ cup pure maple syrup
Chia strawberry jam filling
- 1 cup fresh strawberries
- 2 tbsp chia seeds
- 2 tbsp pure maple syrup
Instructions
Chia strawberry jam filling
- In a pot on medium heat combine the strawberries and maple syrup. Stir occasionally. Adjust heat accordingly to avoid burning. The strawberries will break down and bubble. Use a potato masher to mash the strawberries to the consistency that you desire. Stir in chia seeds and reduce the heat to simmer for about 2-4 minutes. Remove the pot from the burner and let the jam thicken as it cools for 10 minutes. Seal in a glass jar in the fridge to cool.
Crumble
- Combine the pack of granola mix, flour, hemp seed, salt, baking powder, butter, and maple syrup. Mix until mixture is crumbly.
- Reserve about 1 cup of the crumb mixture and press the remaining mixture into a baking pan (9 by 13 inches). Bake at 375 F for 10 minutes.
- Spread chia strawberry jam over the crust. Sprinkle with the remaining crumb mixture. Return to the oven and bake 25 minutes longer. Cool and cut into squares.
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