Ingredients:
For the Oat Crust:
- 2 1/2 cups rolled oats (certified gluten-free if needed)
- 1 1/2 cups blanched almond flour
- 1/2 teaspoon salt
- 1/3 cup coconut oil (or melted butter, if not dairy-free)
- 1/3 cup maple syrup (honey or other liquid sweetener can also be used)
- 1-3 teaspoons water, if needed, to help dough come together
- 1/4 cup chopped walnuts or almonds
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Blackberry Filling:
- 18 ounces fresh or thawed blackberries (or other berry of choice)
- 2-3 tablespoons maple syrup (optional)
- 2 teaspoons chia seeds
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C). Line an 8 or 9-inch pan with parchment paper or grease lightly.
- Make oat crust: Place rolled oats and salt in a food processor and blend until finely ground into oat flour. Add almond flour, melted coconut oil, and maple syrup. Blend until dough holds together when pinched between your fingers. Add a little water, if needed, to form the dough. Reserve 3/4-1 cup of the oat dough for the crumble topping.
- Prepare filling: In a large mixing bowl, roughly mash berries with a fork or potato masher. Stir in maple syrup, to taste, and chia seeds.
- Assemble crust: Press the remaining oat crust firmly into the bottom of the prepared pan.
- Add filling: Spread berry filling evenly across the crust.
- Make crumble topping: Crumble the reserved oat dough mixture over the berry filling, leaving some berry filling exposed for a marbled, rustic look.
- Bake: Bake for 30-40 minutes, or until crust is lightly golden and filling has thickened.
- Cool: Let cool completely before cutting into bars. Makes 9-16 bars, depending on how large you cut them.
Optional additions:
- For extra flavor: Add chopped walnuts or almonds, ground cinnamon, or ground nutmeg to the oat crust.
- For a thicker filling: Add an extra tablespoon of chia seeds to the berry filling.
- For a sweeter filling: Increase the amount of maple syrup.
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