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Strawberry Blueberry Streusel Bars (gluten free, nut free, soy free, vegan)

June 12, 2016 By Jessica

The month of June snuck up on me quick and the days seem to speed by before my eyes. School’s out and a break from the crazy school morning rush and the end of my being the annoying homework monitor, the cue that summer has begun. Michael and Ely (who go to different schools) had class parties, end-of-the-year school picnics, and culmination all last week, along with visits to a holistic doctor and an acupuncturist for the first time. Needless to say, it has been an overwhelming and exciting month so far, with many emotions and information to process.

We all will miss the teachers dearly. Two years ago we switched elementary schools for both boys and have seen them improve significantly, all credit to the wonderful teachers and aides who brought out the best in them. I’m excited for middle school but sad to see them go.

The school events are always fun, and with some planning ahead we always have safe foods to eat — the life of allergen-free living at its best! For the school picnic, I brought burgers, stacked just the way they love it, with plenty of pickles and these strawberry blueberry streusel bars as the ultimate picnic treat.

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Glorious sweet-as-jam berries sandwiched between the sweet shortbread-like cookie and streusel crumb goodness that’s easy to eat, even on windy days. Gosh, was it windy that day. Funny thing was that the other kids (who can eat anything) wanted what we had. It seemed that cupcakes weren’t good enough for some, but looking at these streusel squares I can understand why, especially if you love fruit, and honestly felt bad that I didn’t bring more for the kids who politely asked. Their classmate friends are the sweetest angels, by the way.

The first time I made these I didn’t add enough fruit — they looked like skimpy-on-the-fruit streusel bars that didn’t warrant the name ‘strawberry blueberry streusel bar’ since there was hardly any. My boys ate them up no problem but I still wasn’t satisfied with the fruit / cookie / crumb ratio because I’m fussy like that, so I played around with the berry amount and now more than pleased with the results. With berries being in peak season now, you must, MUST, treat yourself to these before summer’s end.

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In case you were wondering earlier why the heck she would take her 11-year old boys to a holistic doctor AND acupuncturist. The answer is simple: a) I’m a crazy Mom b) who wants to push further and dig deeper into healing her boys. Autism is a neurological disorder that many says can’t be treated and that there isn’t much that can be done. I refuse to believe that and because I refused that they have improved leaps and bounds so I’m taking a bigger leap, this time, exploring Eastern medicine. I’m hoping we can tap into the OCD behaviors, metabolic issues, and help their detox passageways. 

I know, I know, “what kid would be willing to do these things (or adults for that matter)”. I felt they would be okay with it all if both hubby and I talk about it beforehand to better prepare them, and as luck would have it, both surprised us and the practitioners! I should tell you, when it comes to doctors these little guys are huge champs – they are not afraid of the needles or doctors – at all. In fact, when we go to labs for blood work they sit patiently with their arm extended ready as they watch the nurse do her thing. It’s mind boggling to see how nonchalant they are about it — I’m the biggest wimp — and how both are the same way (which is even more mind-boggling).

The holistic doctor appointment was relatively easy. She had them wear a band on their head (that treats as well as diagnoses), connected to a machine with long wires that picked up various ailments, while they sat on the floor focused on puzzles (not at the same time, hubby was with the other in the waiting room). Nothing invasive and the headband was quickly forgotten with all the play distractions.

Health issues that came up were confirmed by blood work we’ve had in the past but supplements and meds haven’t been able to treat, so we will try holistic remedies. It was interesting to see Ely much more receptive to the magnetic waves from the headband. The big smiles and concentrated looks said it all. Gratefully, the droppers are filled with tasteless liquids making things easier.   

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The acupuncture I was a little unsure about. It’s a big deal when you ask a kid to lie still while needles stick out of the skin but I had to try because … crazy mom … they impressed me to the point of tears. Stunned to watch them lay, side by side, completely still with 4 needles in one and 5 in the other. I should tell you, my boys aren’t very conversational nor are they able to specifically say how they feel, other than a general ‘I’m happy’ so if they’re scared or anxious I can only guess by their facial expression but she (acupuncturist) was so gentle and in tune with them, soothing them with her words while she placed the needles. Thank Goodness for her delicate hands.

I knew they were feeling something positive from the expressions on their faces. Hubby and I were both on high alert just in case they would tamper with the needles, they didn’t, not at all. We couldn’t stop glancing shocked expressions at each other. She was amazed herself. An appointment for twins with autism can make one unsure of treatment or outcome. I get it. Once again, my dear boys don’t cease to amaze me.

June has indeed been full thus far … looking forward to sharing more tasty recipes this summer and glimpses of our journey to come. Summer, let’s do this!

Xx

Jessica

Strawberry Blueberry Streusel Bars (gluten free, dairy free, egg free, nut free, soy free, vegan)
 
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Celebrate the start of summer with easy allergen-free strawberry blueberry streusel bars full of sweet berry flavor and streusel crumb topping - perfect for picnics, bbq's, or as a sweet treat to stash into summer camp lunchboxes!
Jessica: From Jessica's Kitchen
Recipe type: dessert
Serves: 9-12 bars
Ingredients
  • 10 ounces (2 cups) organic strawberries, hulled and thinly sliced
  • 5 ounces (1 cup) organic blueberries
  • ¾ cups raw sugar (turbinado), divided
  • 1 tablespoon lemon juice
  • Gluten Free Flour Blend:
  • 1 cup (176 grams) organic sweet white rice flour
  • ¾ cup (93 grams) tapioca starch
  • ½ cup (69 grams) sorghum flour
  • ½ cup (89 grams) brown rice flour
  • 1 teaspoon aluminum-free baking powder, divided
  • ½ teaspoon kosher salt
  • 8 ounces (16 tablespoons) cold, non-dairy soy free butter
  • 3 ounces (3 tablespoons) date paste
  • 2 tablespoons canned chickpea (same as garbanzo) liquid (also known as aqua faba)
  • 1 teaspoon pure gluten free vanilla extract
Preparation
  1. Preheat oven to 350 degrees F (177 C). Lightly grease an 8-inch square pan (just enough for paper to stick). Line with parchment paper (to lift out easily) then grease again.
  2. Combine strawberries, blueberries, lemon juice, and ¼ cup sugar (remaining is for crust) in a bowl. Set aside to macerate while you make the crust and streusel.
  3. In a food processor, combine all flours, ½ teaspoon baking powder (save other ½ for later), kosher salt, non-dairy butter. Pulse 20-30 times (pulsing yields better results than leaving it on) until the mixture is moist and crumbly yet will form shape when squeezing some.
  4. Remove 1⅔ cup of crumbly mixture from the food processor. Set aside to use for streusel topping.
  5. To the rest of the mixture still in the food processor: add remaining ½ teaspoon baking powder, date paste, chick pea liquid, and vanilla extract. Mix until it just starts to form a dough.
  6. Press the dough (evenly) into the greased and lined pan. Bake for 12-15 minutes. It will look a little puffy and not rise much. Leave the oven on.
  7. Strain the macerated fruit to remove all excess liquid (don’t throw away, it makes a great addition to lemonade or simple syrup base). Spread the fruit in an even layer across the par-baked crust. Squeeze some streusel topping in your hand to create larger formed bits to sprinkle evenly over the fruit, as well as some small amounts for a nice variety of texture. Sprinkle a little raw sugar on top if you like (optional). Place back in the oven to bake for 45-50 minutes until the streusel topping is golden brown.
  8. Let it cool for 20-30 minutes before lifting out of the pan. I cut one (precut) sheet of parchment down the middle and crossed them over in the pan. It’s a little trickier to pull out yourself. I had to pinch two corners in each hand and quickly lift and transfer onto my cooling rack. To make this easier, simply use a whole sheet with at least ½ inch of overhang to grab on to.
  9. Slice into squares. Store in an airtight container and refrigerate any remaining bars. These bars will freeze well by wrapping each bar in plastic wrap (to prevent freezer burn) then place all in an air-tight freezer container good for up to 2 months.
  10. Variations:
  11. If using egg, swap chickpea liquid for 1 egg.
  12. Frozen berries can be used instead of fresh, or any other fruit with similar water content.
3.5.3208

 

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Filed Under: dessert, vegan Tagged With: dairy-free, dessert, gluten-free, soy-free, vegan

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Comments

  1. Karly says

    June 13, 2016 at 7:06 am

    If anything, this beautiful recipe will hopefully bring you some comfort! These look incredibly tasty!
    Reply
    • Jessica says

      June 14, 2016 at 10:00 pm

      Thank you so much Karly! We did - the joy a sweet treat can bring is why I could never give up baking. Your blog is beautiful, by the way, with so many yummy looking recipes and your kids are ADORABLE. :)
      Reply
  2. Rachel says

    June 13, 2016 at 7:48 am

    I think what youre doing is remarkable and this streusal bar recipe looks absolutely delicious.
    Reply
    • Jessica says

      June 14, 2016 at 10:02 pm

      Thank you so much Rachel, that means a lot to me. Xx
      Reply
  3. Jill says

    June 13, 2016 at 8:19 am

    Jessica, these streusel bars look amazing and will be adding it to my Father's Day BBQ menu! Didn't realize how full your hands are and all the amazing recipes you share? I can't wait to hear more about the holistic and acupuncture experience. I was touched with your openness and welcome more of it. :)
    Reply
    • Jessica says

      June 14, 2016 at 10:13 pm

      I love it for BBQ's, hope Dad and all love it as much as we do! It's true, I don't talk much about 'life', keeping my introverted ways about me here. Thank you so much for welcoming my openness Jill. I am grateful for such wonderful readers like you and feel the love. :)
      Reply
  4. Paulette says

    June 13, 2016 at 9:09 am

    You are an inspiration both in how you continue the fight toward wellness for your boys and how you make magic in the kitchen. I look forward to hearing more about your sons' treatments on their road to recovery. Bless you for having the strength to share your experiences with others.
    Reply
    • Jessica says

      June 14, 2016 at 10:26 pm

      Thank you so much Paulette for your tremendously kind words, it means so much to me. I am grateful for your love and support, truly. :)
      Reply
  5. Vivienne Baronsky says

    June 13, 2016 at 10:09 am

    I see in your recipe this is also nut free which makes me very happy. We are a nut free home and so many gluten-free desserts are usually made with nut flours so I cannot wait to try this. Also, thank you for sharing about your boys. My sister has a son with autism and know how difficult it is but it sounds like they are lucky to have you. :)
    Reply
    • Jessica says

      June 14, 2016 at 10:33 pm

      It is nut free and so yummy, hope you all love it as much as we do. Let me know! :) It's always been hard for me to open up about 'autism'- thank you so much for your kind words and support.
      Reply
  6. Maresa | breakfast for dinner says

    June 13, 2016 at 10:36 am

    These look seriously delightful! I just happen to have tubs of blueberries, raspberries, and cherries in my fridge that need using up ;)
    Reply
    • Jessica says

      June 14, 2016 at 10:39 pm

      I couldn't agree more. Au natural fruit is always good, but streusel bars are always better, ha! :)
      Reply
  7. Jill says

    June 13, 2016 at 2:18 pm

    Aw these look lovely! Thanks for reminding us that summer's HERE with these lovely streusel bars! Three cheers for warm weather!
    Reply
    • Jessica says

      June 14, 2016 at 10:40 pm

      Thanks so much Jill, these are a sweet taste of summer. Hope you give it a try. :)
      Reply
  8. Michelle says

    June 13, 2016 at 3:50 pm

    Everything about your post makes me smile. I'm curious to hear how they are responding to treatment and as a fruit loving dessert gal I'm all over this!
    Reply
    • Jessica says

      June 14, 2016 at 10:44 pm

      Thanks so much Michelle, I will. Yes, you must, must, give it a try if you love fruit desserts, especially one that's quick and easy. :)
      Reply
  9. Nicole says

    June 15, 2016 at 1:55 pm

    What type of 'band' were your boys wearing when at the holistic doctor? Is it to diagnose or treat? I have been going to a holistic practioner to heal my leaky gut from not diagnosing celiac disease early enough and haven't heard of this. I think what you are doing for your boys is a blessing that takes courage. Since I cannot have sugar I can't try this but it looks delicious.
    Reply
    • Jessica says

      June 15, 2016 at 6:17 pm

      Our practitioner uses bio-energetic medicine. The band the boys wore diagnoses and treats with magnetic waves along with liquid tinctures to continue treatment at home. Thank you for your kind words Nicole. The blessing is that they are okay with it. I wish you could try the recipe but, of course, health comes first. :)
      Reply
  10. Jennifer says

    June 16, 2016 at 10:53 pm

    Bars came out amazing! The right amount of crust to fruit and crumb. Chickpea liquid is new to me and I love it! No bean flavor. I want to use it for other recipes, how much per egg sub and how long will the liquid stay in the fridge? Thanks!!
    Reply
    • Jessica says

      June 17, 2016 at 10:53 am

      Yay, so happy to hear you love them! Sub egg with 2 tablespoons of chickpea liquid and it will stay fresh in the fridge for up to 5 days (sealed well). Have a great weekend!
      Reply
  11. Lisa says

    June 29, 2016 at 10:00 am

    Recipe came out fantastic! My only change to it was making it with only blueberries. Will be making this again for sure!!
    Reply
  12. Dianna says

    July 10, 2016 at 10:24 am

    I used Bob's Red Mill All Purpose GF flour since it's what I had on hand and my bars came out delicious! I love how the fruit is jammy from fresh berries. A big hit!
    Reply
  13. Lauren says

    July 17, 2016 at 11:57 am

    I came across your delicious looking recipe on pinterest. After reading your post I couldn't help comment. I have been doing acupuncture for my thyroid issues and was impressed that you are trying it for your twins. Good luck with it and god bless. I am making the bars now and can hardly wait to treat myself!
    Reply
    • Jessica says

      August 9, 2016 at 6:56 pm

      Thank you for the kind words Lauren and warm wishes, that means a lot. Hope you give these bars a try soon!
      Reply
  14. Maria says

    September 4, 2016 at 11:54 am

    This looks so yummy and tasty! Although, since I'm based in Europe I have a hard time finding some of the ingredients used in many vegan recipes. Could you please tell me the brand of butter you used and if so, where can I order online? Thanks. :)
    Reply
    • Jessica says

      September 4, 2016 at 12:31 pm

      Thanks so much Maria - hope you give these tasty bars a try! I use Earth Balance Soy Free Spread (they have a few non-dairy butter varieties but only one without soy). If it's not available, try Amazon or Thrive Market. Or try contacting Earth Balance for store locations in Europe https://earthbalancenatural.com/product/soy-free-buttery-spread/ ... hope that helps. :)
      Reply
  15. Shelley says

    December 14, 2018 at 11:37 am

    Came across this recipe and gave it a try and must tell you my struesel bars came out delicious. Lots of berry flavor for sure! Great recipe and will be trying more of your recipes. God bless and best holiday wishes from Melbourne!
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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