These delicious and healthy crumble bars showcase a jammy strawberry filling layered over a tender almond flour shortbread crust that doubles as the crispy crumble topping. I used strawberries because I wanted a low-FODMAP dessert, but you could use blueberries, mixed berries, or another fruit in their place. Almond flour is low-FODMAP in the amount used for one bar (1/9 of the dish), but watch the load, as it begins to be higher in GOS if you eat more than 1 bar. And they're addictive enough, you may need to practice good self-control!
These look a lot like a dessert, and can be treated as such, but I'm including this in the breakfast category, because one bar actually has MORE PROTEIN than SUGAR in it! Also fiber-filled, and fully vegan and gluten-free. Next to a mug of English Breakfast tea, this is a lovely way to start the day!
If you make this, please let me know in the comments section below. What berries did you use? Did you make any other changes?
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