egg speck textures

Strawberry Crumble Bars (Made With Quail Eggs!)

  • Prep time: 20 min
  • Cook time: 40 min
  • Serves: 6
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!



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


    • 1/2 cup strawberry jam


    • 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



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!

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