Fruit Crumble Bars
Servings: 9
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Equipment
- oven
Ingredients
- 20 grams chia seeds
- 120 ml water
- 160 ml coconut oil melted
- 180 ml Maple Syrup
- 2 tsp vanilla extract
- 500 grams gluten-free oats
- 136 grams gluten-free oat flour
- 200 grams almond flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups thick fruit jam (blueberry, raspberry, peach, etc.)
Instructions
- Preheat the oven to 350
- Grease and line a half-hotel pan with parchment
- Combine the chia seeds and water. Set aside to thicken, about 10 minutes
- In a bowl, combine the coconut oil, maple syrup and vanilla. Add the thickened chia mixture
- In a separate bowl, combine the oats, oat flour, almond flour, salt and baking soda. Stir to combine
- Add the wet ingredients to the dry ingredients. Mix thoroughly until the dough begins to stick to itself.
- Set aside 2 cups of dough to make the crumble topping. Press the remaining dough firmly into the prepared pan, making sure it is even.
- Spread 2 cups of fruit jam evenly over the surface of the dough. Crumble the remaining dough over the top.
- Bake for 25-30 minutes, or until golden brown and set. Cool completely before slicing.
- Store in an airtight container or bag up to 5 days, or in the freezer up to 1 month
Notes
1 cup of nuts can be substituted for 1 cup of the crumble topping (sliced almonds, walnuts, etc.)
Fruit Crumble Bars
Servings 9
Equipment
- oven
Ingredients
- 20 grams chia seeds
- 120 ml water
- 160 ml coconut oil melted
- 180 ml Maple Syrup
- 2 tsp vanilla extract
- 500 grams gluten-free oats
- 136 grams gluten-free oat flour
- 200 grams almond flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups thick fruit jam (blueberry, raspberry, peach, etc.)
Instructions
- Preheat the oven to 350
- Grease and line a half-hotel pan with parchment
- Combine the chia seeds and water. Set aside to thicken, about 10 minutes
- In a bowl, combine the coconut oil, maple syrup and vanilla. Add the thickened chia mixture
- In a separate bowl, combine the oats, oat flour, almond flour, salt and baking soda. Stir to combine
- Add the wet ingredients to the dry ingredients. Mix thoroughly until the dough begins to stick to itself.
- Set aside 2 cups of dough to make the crumble topping. Press the remaining dough firmly into the prepared pan, making sure it is even.
- Spread 2 cups of fruit jam evenly over the surface of the dough. Crumble the remaining dough over the top.
- Bake for 25-30 minutes, or until golden brown and set. Cool completely before slicing.
- Store in an airtight container or bag up to 5 days, or in the freezer up to 1 month
Notes
1 cup of nuts can be substituted for 1 cup of the crumble topping (sliced almonds, walnuts, etc.)
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