Cran-Strawberry Coffeecake Bars (Paleo, AIP, Gluten-free, Egg-free, Nut-free)

one piece of Cran-Strawberry Healthy Coffeecake Bars on white plate

Cran-Strawberry Coffeecake Bars (Paleo, AIP, Gluten-free, Egg-free, Nut-free)

Cran-Strawberry Healthy Coffeecake Bars are a super delicious, flavorful breakfast cake that provides a happy burst of strawberries and seasonal cranberries plus healthy carbs and some protein, for a fun snack, brunch treat, lunch item or healthy dessert. Gluten-free, Paleo, AIP, nut free and egg free.

Course Bread, Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword aip, bars, breakfast, coffeecake, cranberry, egg-free, gluten-free, holiday, nut free option, paleo, strawberry

Prep Time 15

Cook Time 25

Total Time 40

Servings bars

Calories 198kcal

Author Megan

Cost $4

Equipment

baking pan 9"x9" or 8" square
mixing bowl
smaller mixing bowl for wet ingredients

Ingredients

¾ cup cassava flour Otto's brand preferred and recommended
½ cup coconut sugar
¼ cup collagen <-- see link and use DISCOUNT code BEAUTIFUL10 at checkout for 10% off your total
3 Tablespoons coconut flour
1 Tablespoon gelatin <-- see link and use DISCOUNT code BEAUTIFUL10 at checkout for 10% off your total
½ teaspoon baking soda sifted
¼ teaspoon sea salt
⅓ cup + 2 Tablespoons coconut milk or non-dairy milk of choice — room temp or slightly warm, not cold
⅓ cup coconut oil or palm oil, melted and cooled slightly
1 Tablespoon nut butter seed butter or For AIP: tiger nut butter or coconut butter, warmed to be runny if it’s coconut butter (best to include, but fine to leave out)
2 teaspoons apple cider vinegar
1/2 cup strawberries -- Use freeze-dried if you want to stir them into the batter , or use fresh/frozen if you want to press them onto the top of the batter before baking -- sliced to measure, if fresh/frozen.
⅓ cup cranberries frozen or fresh, cut in half or chopped roughly (Frozen berries will make the batter cold and a lot thicker, so harder to spread in the pan. But that's fine.)

Instructions

Preheat oven to 350℉. Grease a square 8" or 9" pan. If you wish, line the pan with a strip of parchment paper.
Combine dry ingredients in large bowl: cassava flour, coconut sugar, coconut flour, collagen, gelatin, baking soda and sea salt. Stir briefly to mix.
Stir together wet ingredients in small bowl (except strawberries and cranberries): coconut milk, coconut oil, nut butter (or variation) and apple cider vinegar. Add wet ingredients to dry ingredients. Use a handheld electric mixer to combine well, without over-mixing.
Add and mix in optional freeze-dried strawberries and cranberries toward the end. The batter will be thick, (which is necessary for egg-free baked goods).
Scrape batter into prepared pan, and press on it with spatula or fingers to spread out fully to the edges. (If using fresh/frozen sliced strawberries, press them onto the top surface of the batter after smoothing it out.)
Bake 25 to 30 minutes, until browned, the edges are raised and crisped, and the center is also raised and cracked in places. (Frozen berries will require a few extra minutes baking time and create a slightly darker cake.)
Allow to cool fully, then slice into 9 even squares, and serve. Serve with forks, as coffeecake, or eat out of hand (like a bar or pastry), if preferred.

Nutrition