Strawberry Crumble Bars
 
 
Hazel & Cacao:
Recipe type: Breakfast
Ingredients
  • BASE:
  • 1 cup almonds
  • 1 cup rolled oats ( gluten free if necessary)
  • 1 cup pitted medjool dates
  • STRAWBERRY LAYER:
  • 2 punnets fresh strawberries - hulled. (about 4 cups)
  • 1 TBSP coconut sugar
  • 1 TBSP corn flour
  • CRUMBLE TOPPING:
  • 1 cup rolled oats
  • ½ cup wholemeal spelt flour or buckwheat flour for completely gluten free
  • ⅓ cup almond meal
  • ¼ cup coconut sugar
  • 1 TBSP cinnamon
  • pinch salt
  • ⅓ cup sunflower or grapeseed oil
Method
  1. For the base: add all your base ingredients into a food processor and process until sticky to the touch. If your mixture is not sticky enough, add a few more dates. Press mixture into the bottom of a lined baking dish and set aside
  2. For the strawberry filling: hull and halve your strawberries. Toss strawberries in corn flour and 1 TBSP coconut sugar until evenly coated and place them on top of your base, spreading out evenly.
  3. For the Crumble topping: Add all your ingredients except oil to a seperate bowl and mix well. Pour your oil over the top of the crumble mixture and mix well until the mixture is evenly coated in oil.
  4. Pour crumble over your strawberries and flatten slightly with a spatula.
  5. Bake at 180 C for 30 minutes.
  6. Allow to cool before cutting into squares.
  7. Enjoy for breakfast with some vegan yogurt, custard or ice cream.
Recipe by Talida Voinea at https://talidavoinea.au/strawberry-crumble-bars/