However, I only recommend products I absolutely love and use myself. Yield: Makes 9 bars, or more or less depending on how to cut them. Disclosure: This is a paid partnership with BALL®. I use an 8x8-inch square pan, so I usually have more crumble topping than necessary (this is less likely to be the case if you use an 9x9-inch square pan). Use your fingers to distribute the crumble in little blobs evenly across the top. Learn how your comment data is processed. Thanks for supporting A Clean Bake! The crust gets made in the food processor, they’re fuss-free, and don’t require any special baking equipment or ingredients. Once the jam has been made, remove the vanilla pod, transfer the jam to a sterilised jam jar immediate, and allow to cool before storing it in your cupboard, fridge or freezer. ★☆ You can vary the berries that you use to suit – I used a mixture of raspberries, blackberries and blueberries, but strawberries and cherries would also work well. Cooking time: 21 minutes. Then place it in the freezer to firm up and chill. You mix together your flour, oatmeal, salt, and baking powder. The only addition is some old fashioned oats. When the base is done baking, remove from the oven and allow to cool slightly (10 minutes or more). I recommend this one. They taste like the fruit crumbles I used to eat as a child – but in bar form!!! I used coconut sugar to keep these bars refined sugar-free, but you could easily use organic brown sugar (or even organic cane sugar). Thanks BALL® for this wonderful paid collaboration opportunity and thanks everyone for reading. I am in love with the flavor combination of raspberries and orange. ¾ cup Natural Almond Butter*. Add the vegan butter or coconut oil and rub in using your fingertips until the mixture resembles breadcrumbs. Berry season is in full swing, and I’ve been very much enjoying the delightful tart yet sweet raspberries from the farmers market, so I figured I had to share a raspberry dessert! Line a 8x8-inch (20x20 cm) or 9x9-inch (23x23cm) baking dish with parchment paper. By all means use a different jam, but I find a berry jam adds a beautiful red band as well as a fresh tartness that brings the shortbread and crumble alive. Vegan, Gluten-Free Option, Refined Sugar-Free Option. After jam has chilled in fridge, pour berry filling over top of crust. Your email address will not be published. Then directly to that bowl add in your nut butter and maple syrup. To make gluten-free. Then add in the melted coconut oil, maple syrup, and vanilla extract and combine. Set some aside for the crumbly topping (about a large handful) and firmly press the rest of the mixture into your prepared cake tin. There may be affiliate links in this post! Disclosure & Privacy, Copyright © 2020 Domestic Gothess on the Foodie Pro Theme. 750g mixed seasonal berries, washed, stems removed (we used 400g red currants and 350g raspberries). Partially bake the dough to help firm it up. Here you'll find mainly healthy, wholesome recipes with a touch of indulgent ones too. To make the filling, mix together some cornflour with lemon juice then stir in raspberry jam followed by fresh berries. Vegan, Gluten-Free Option, Refined Sugar-Free Option, 1 stick (112g) Country Crock Plant Butter*, cubed and chilled in freezer until very firm, 1 1/2 cup (~120-140g) old fashioned rolled oats, 6 tablespoons (50g) coconut sugar (can use brown sugar), 12 ounces (340g) fresh raspberries (2 pints fresh raspberries), 3 tablespoons freshly squeezed orange juice, 3-4 tablespoons coconut sugar (or brown sugar)***, 1/2 tablespoon cornstarch (or arrowroot powder), 4-5 tablespoons raspberry jam or preserves*****. Leave a comment below and tag @erinliveswhole on social media! Well, I've created FIVE downloadable and printable grocery lists from five different and popular grocery stores. A healthy dessert recipe for berry crumble bars, made completely gluten free and vegan so they are perfect for all diets! The bars are made up of three layers: a granola crumb-style crust, a sweet-tart raspberry chia seed filling, and a thick granola crumble topped with pumpkin seeds and coconut. Preheat oven to 350F. From there follow the instructions, adding the caster sugar about 4 minutes into the cooking process. Then add in the melted coconut oil, maple syrup, and vanilla extract and combine. Vegan blueberry pie with coconut oil crust, Vegan ginger bundt cake with lime glaze and macerated strawberries, Vegan Lemon Blueberry Cheesecake - Domestic Gothess, Vegan Fruit And Nut Flapjacks - Domestic Gothess. Read More... Do you head to the grocery store and feel overwhelmed with all of the options? Sprinkle the remaining dough on top of the jam, and bake until it’s perfectly golden brown. After prepping the fruit, it only took 21 (!) Not too runny and not too firm. Perfect for snacking on! Bake in oven for 35-40 minutes or until golden brown. Now please scroll down for today’s recipe. In a food processor, combine the sunflower seeds, oats, ginger and salt, blend until a coarse, crumbly mixture has been formed. Cut the Plant butter into cubes. Place the cooked blueberries over the cooked base until completely evenly covered gluten free + refined sugar free, Keywords: berry crumble bars, berry crumble, mixed berry crumble bars, vegan berry crumble bars, vegan, gluten free, vegan dessert, gluten free dessert, healthy, healthy dessert, Your email address will not be published. Together with my 10-year-old son we headed straight to the garden and picked all the ripe red currants we could find. Can I use any other kinds of jam? These berry crumble bars are full of all simple, wholesome, & healthy ingredients. Berry crumble bars – make the best of summer berries with these easy to make, jammy, oaty, vegan crumble bars. I absolutely love making desserts and sweet treats that taste absolutely delicious, but are also good for me! mixed berries, I like to buy frozen berries and use them in this recipe because it’s a cheaper and more efficient way to get a variety of berries for better price. In a medium bowl, gently toss the raspberries with orange zest, orange juice, sugar, flour, cornstarch, vanilla extract, and almond extract until well combined. Remove from the oven and allow to cool to room temperature. Ingredients. I cut the Plant Butter into small cubes, then stick that back in the freezer to chill. They’ve got a sort of sugar cookie base, a delicious mixed berry middle, and a scrumptious oat crumble topping. If your raspberries are very sweet, you can slightly reduce the amount of sugar in the filling. It’s more visually appealing when you can see some hints of raspberries poking through the top. Heat the berries on low to medium heat. A dessert lover’s heaven – six healthier sweet treats all made with six ingredients or less! Start with the base layer.

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