Almond and berry bars

August 7, 2018

 

 

As a few of you might have noticed, over the last few days I have been quite absent on social media and in the same breath I haven't been very motivated to bake either. All will be explained in a separate blog post, because for now I want to focus on the fact that I did bake and it was a good baking day! Not very often do we chefs go into the kitchen with an idea and have a stunning creation waiting for us after the bake is over, but this actually turned out so well!

 

I made these GF and DF almond and berry bars today and they were wonderful! They're so light and tasty, with a decent crust as the base, crumble topping on top and juicy strawberries and raspberries (you can use any berries you like actually) inside. I have been focusing a lot lately on eating healthier and watching my diet (not for weight purposes, just for health) but over the last few days that has taken a complete 180! So instead of letting that bog me down, I ventured into the kitchen and made these amazing little bites which are going to be my new on-the-go breakfast snacks. They're also very delightful to have when warmed up and topped with ice-cream (just saying). Anyway I'm going to stop rambling and share this lovely recipe with you all!

 

Recipe: Almond and berry bars

Makes: 10-12 squares 

Type: Gluten-free and Dairy-free

 

Ingredients:

 

Crust:

1 cup GF oats

3/4 cup oat flour

1/2 cup almond flour

1/4 tsp. sea salt

1/2 cup coconut oil, melted

2 tbsp. maple syrup

 

Topping/crumble:

 

3/4 cup GF oat flour

1/2 GF oats

1/4 cup blanched, slivered almonds

1/3 cup coconut sugar 

1/2 tsp. baking powder

1/4 tsp. sea salt 

5-6 tbsp. coconut oil, melted.

 

 

Filling:

 

2 cups strawberries

2 cups raspberries

1/4 cup coconut sugar 

1/3 tbsp. corn starch

1/2 fresh lemon juice

1/4 tsp. sea salt

 

Method:

 

  • Preheat your oven to 180 degrees celsius. Line a square baking tray, and cover completely with parchment paper that sticks out the sides. 

  • To make the crust, combine the almond flour, oats, oat flour and almond flour and mix well. Then drizzle over the coconut oil and maple syrup until the dough sticks together and can be pushed tightly into the pan so that it covers the base of the tray and bake for 7 minutes or until the top is nice and golden brown. 

  • For the crumble, combine the oats, oat flour, the slivered almonds, coconut sugar, baking powder, and sea salt. Then drizzle the coconut oil over the mixture and create a crumbled mixture. Cover with cling film and refrigerate for 15 minutes. 

  • Rinse and dry the berries and sprinkle over the coconut sugar, corn starch, lemon juice and sea salt and give it a nice stir. 

  • Add on top of the base, and then add the crumble over the filling.

  • Bake in the oven for about 30 minutes, but definitely check after 20 minutes so the top is not burnt. Once the top is golden brown and crunchy, then remove and allow to cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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