These crumble bars are everything you'd want a crumble to be... sweet, chewy, nutty and perfectly spiced. They provide more fibre, protein and gut-loving goodness than your average crumble. They'll be sure to make anyone weak at the knees (trust us).
Vegan - Dairy-free - Gluten-free
- 2 cups fruit of your choice, I used a mix of frozen berries, blood orange and peach
- 1 teaspoon ground cinnamon
- 1 tablespoon Gut Restore
- 1 cup ground almonds
- 1/2 cup quinoa flakes
- 1/2 cup buckwheat flour
- 1/2 cup desiccated coconut
- 1/3 cup buckwheat groats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt flakes
- 1/3 cup coconut oil, melted
- 2-3 tablespoons of your choice of liquid sweetener such as raw honey or good quality pure maple syrup
- 2 tablespoons almond butter or tahini
- 1/2 cup roughly chopped walnuts, pecans or almonds
- 1/4 of the crumble mixture
- Preheat oven to 180 degrees C and line a 9x9 inch baking tray with a reusable baking sheet or unbleached, biodegradable baking paper.
- Add a couple of inches of water to a large pan and bring to a boil over a medium heat. Once the water is bubbling, add the fruit, reduce the heat and simmer gently with the lid on.
- While the fruit is cooking, prepare your crumble. In a large bowl, whisk together the ground almonds, quinoa flakes, buckwheat flour, desiccated coconut, buckwheat groats, cinnamon and sea salt.
- In a small bowl mix together the melted coconut oil, liquid sweetener and almond butter or tahini. Pour into the dry mix and use your hands to combine. The mixture should be crumbly and sticky, and you should be able to press small amounts of it together without it falling apart.
- Keep checking your fruit, stirring gently as needed. When it softens, remove the lid to allow the water to evaporate.
- Back to assembling the crumble - spoon out 3/4 of the mix into your lined baking tray and press down firmly. Bake for 6-8 minutes.
- Pour over the fruit filling, using a spatula to spread it evenly over the base.
- Add the nuts to the remaining crumble mix, then use your hands to crumble the mixture on top of the fruit.
- Bake for 30-40 minutes, checking every 10 minutes or so to make sure the nuts on top aren't burning. If they start to brown too much, cover with a sheet of parchment paper until the crumble is cooked through.
- Allow to cool fully before slicing. It's tempting to dive straight in but the bars will hold together better if you allow them to completely cool.
- Serve on their own as a delicious snack, add yoghurt for a cosy breakfast or your fav dairy-free ice cream for an indulgent yet beautifully light and nourishing dessert. They are perfect as they are but can be warmed gently in the oven, if desired.
- Store in a sealed container in the fridge for up to a week (if they last that long, they probably won't).