RASPBERRY CRUMBLE SQUARES🍓🍓
Sunday breakfasts looking like this stack of raspberry crumble squares, served with a dollop of coconut yoghurt 😋 Oaty, nut butter crumble, a layer of homemade raspberry compote, topped with a golden oat crumble clusters
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
CRUMBLE INGREDIENTS
- 50g almond flour (1/2 cup + 1 tbsp)
- 60g oat flour (2/3 cup)
- 15g coconut flour (1/8 cup)
- 50g coconut sugar (1/2 cup + 1 tbsp)
- 30g rolled oats (1/4 cup + 1/8 tbsp)
- 1/2 tsp bicarbonate of soda
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp salt
- 60g nut/seed butter (1/4 cup)
- 50g coconut oil (1/4 cup)
- 1/2 tbsp lemon juice
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RASPBERRY FILLING
- 250g frozen raspberries
- 1 tbsp coconut sugar
- 1 tbsp tapioca flour or corn starch
- 1 tbsp lemon juice
METHOD
- Preheat the oven to 180C and start with the filling by heating all ingredients in a saucepan on medium for 5 minutes, continuously stirring and crushing the berries with a fork, until thick compote forms. Leave to cool whilst you make the crumble
- Melt the coconut oil in a small bowl and stir in the nut butter and lemon juice
- Mix together the remaining crumbke ingredients in a large mixing bowl, then pour the wet mixture in and combine to form a dry crumble.
- Pour 2/3rd of the crumble into a baking tray and press down until firm.
- Pour the jam on top, and then sprinkle the remaining crumble all over the jam
- Bake for 20-25 minutes until golden. Chill before slicing
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