Download my Autumn Wellness E-book

Berry Crumble Bars

These are great for grab and go snacks. They are also a winner with kids and make a good after school snack!

Method

Preheat the oven to 180’C

Prepare the base by placing all the ingredients in a food processor and pulse until its combined then transfer to a glass or ceramic oven dish lined with parchment paper.

Push the mix down with the back of a spoon to make an even base layer.

To make the berry centre add the berries into a medium sauce pan with a splash of water and gently soften over medium heat for about 10 minutes, stirring occasionally.

Then take off the heat and add the rest of the ingredients and stir for a few minutes until it starts to thicken.

When cooled pour over the base.

Prepare the crumble by mixing together all the ingredients in a large bowl and then cover the berry layer.

Bake for 20-25 minutes, or until the centre has firmed up and the crumble has reached a golden-brown colour.

I suggest serving it warm with a dollop of coconut yoghurt or cream, curled up with a cozy blanket!

These can be kept in the fridge for up to 1 week.

Ingredients

Base -


4 1/2 cups / 400g GF Jumbo Oats


1/2 cup / 120g Smooth Peanut Butter, no added sugar


1 Banana, riper the better


6 Medjool Dates, pipped


Berry Centre -


2 1/2 cups / 400g Strawberries and Raspberries - fresh or frozen


40g Goji Berries


4 tbsp Chia Seeds


1 tsp Vanilla Extract


2 tbsp Maple Syrup


Crumble topping -


1 cup / 100g Almond flour


3/4 cup / 100g Coconut flour


3/4 cup / 100g Coconut Sugar


1 tsp Cinnamon or Cardamon


1/2 cup / 170g Maple syrup


1/2 cup / 110g Coconut oil - melted


Serves: Makes about 15, depending on your bar size


Dietaries: GF, Vegan

Method

Preheat the oven to 180’C

Prepare the base by placing all the ingredients in a food processor and pulse until its combined then transfer to a glass or ceramic oven dish lined with parchment paper.

Push the mix down with the back of a spoon to make an even base layer.

To make the berry centre add the berries into a medium sauce pan with a splash of water and gently soften over medium heat for about 10 minutes, stirring occasionally.

Then take off the heat and add the rest of the ingredients and stir for a few minutes until it starts to thicken.

When cooled pour over the base.

Prepare the crumble by mixing together all the ingredients in a large bowl and then cover the berry layer.

Bake for 20-25 minutes, or until the centre has firmed up and the crumble has reached a golden-brown colour.

I suggest serving it warm with a dollop of coconut yoghurt or cream, curled up with a cozy blanket!

These can be kept in the fridge for up to 1 week.

More Recipes


breakfast


VEGAN, GF

Quinoa porridge with apple blackberry compote and quinoa crunch

This is a delicious and warming breakfast for when the weather turns cold. Also, thanks to the quinoa, this is also high in protein and totally gluten free.

Read More

snacks


VEGAN

Vegan Mocha Cookies

Read More

sweets


VEG

Pumpkin Pie

Need something delicious to rustle up for Halloween? Why not try my new pumpkin pie recipe? Super simple and perfect for Autumn.

Read More