Honestly could not get enough this ridiculously yum dish I had for breakfast – so you can imagine my disappointment when I walked downstairs this afternoon to find that it was all finished already….oh well, guess I will just have to make some more!
Berry Crumble Bar
2/3 cups oats
1/4 cup dark brown sugar
1/2 almond meal
1 teaspoon vanilla
1/4 teaspoon lemon zest
3 tablespoon coconut oil (soft)
10 dried figs
1.5 cups raspberry
1 tablespoon cornstarch
2 tablespoon maple syrup
Pulse oats, almond meal, and sugar in a food processor until it resembles a flour consistency.
Add in the lemon zest and vanilla
While the food processor is still on add in the figs through the top
Add the coconut oil and pulse until combined (the mixture should look crumbly but should hold its shape if you press it together)
Press half the mix in to the bottom of a lined 6″ x 8″ pan
In a bowl add the berries, corn starch and maple syrup. Mix until berries are coated evenly and press down on the berries with the back of a spoon. Evenly cover the bottom layer of crumble with the berries and then press the rest of the crumble mixture over the top of the berries. Bake for 20 minutes on 180C.
While the crumble bar was in the oven I decided I was really feeling like a chia pudding. Now i know these usually turn out best when they are left overnight, but to be honest I’m not one to plan meals that far ahed and i reckon this recipe really does the job.
Bounty Chia Pudding:
1 cup coconut milk
1 teaspoon cocoa
1 tablespoon shredded coconut
3 tablespoons chia seeds
1 cup plain coconut or almond milk
Mix chia seeds and milk. Stir every 5 minutes
Stir in coconut and cocoa
When the crumble bar is ready, take it out of the oven and let cool for 5 minutes before taking it out of the pan and cutting in to squares
Berry Crumble Bar + Mandarin Infused Water + Watermelon Drizzled with Rose Water = Perfection!