RASPBERRY CHIA JAM CRUMBLE

RASPBERRY CHIA JAM CRUMBLE

 

RASPBERRY CHIA JAM CRUMBLE

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!



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

CRUMBLE INGREDIENTS

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

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TOPPING

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

CHIA JAM

  • 180g raspberries
  • 3 tbsp agave
  • 4 tbsp chia seeds

      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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