RASPBERRY CHIA JAM CRUMBLE

RASPBERRY CHIA JAM CRUMBLE

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    Servings

    4
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    Prep Time

    15 minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

INGREDIENTS

CRUMBLE INGREDIENTS

125g oat flour
75g rolled oats
20g coconut oil or 1 tbsp
60g agave syrup

TOPPING

1/3rd of base crumble
30g cashew butter
1 tbsp coconut sugar

CHIA JAM

180g raspberries
3 tbsp agave
4 tbsp chia seeds

PS. THESE CRUMBLE SQUARES ARE DELICIOUS AND PROBABLY HAVE FAR FEWER INGREDIENTS THAN YOUR GRANOLA BAR! 😂 SO LET'S GRAB SOME COCONUT YOGHURT AND DIG IN!

METHOD

  • Preheat the oven to 180C and soften the coconut oil by heating it up slightly)(don't melt entirely)
  • Mix together the base ingredients and set aside 1/3rd of the mixture
  • Fill a 15 x 15cm tray with the remaining 2/3rd of the crumble mix and press down
  • Bake at 180 C for 15 minutes
  • Mix the remaining crumble with cashew butter and coconut sugar, scatter in a tray and bake for 8-10 minutes until golden
  • Whilst the crumble is baking, to maks the chia jam, mash the raspberries in a saucepan on low heat until it turns into a compote
  • Take the saucepan off the heat and stir in the agave syrup and chia seeds. Set it aside for 15 minutes to thicken (this will be faster in the fridge
  • Once the crumble base and topping are ready, leave to cool slightly for 5 minutes and then assemble by spreading the jam over crumble base, and top with golden crumble
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