This is such a gorgeous seasonal recipe that I just had to post it here for you all this week! It was created for us by the very lovely Samantha Hadadi, a health and fitness journalist and blogger, who writes the brilliant blog Nourished Naturally . Sam has a real passion for health and well-being, as well as bringing joy and fun to delicious and nutritious food. She makes healthy eating fun, using whole, natural and unrefined ingredients that nourish your body.
Samantha created these crumble-based bars with plump and juicy blackberries picked from her garden and our newest product, Tiger Nut Powder, a superfine powder that can be used raw or cooked. The bars are easy to make and unlock that delicious childhood nostalgia for home baked treats. They are full of good things, are gluten free and can be nut free too.
Samantha who is in love with our tiger nuts, is one of our favourite health and food bloggers, and we can’t wait to see some more of her lovely creations really soon 🙂
Ingredients:
- For the base –
- 1 cup + 2 tbsp gluten-free oat flour
- 1 1/2 cups tiger nut powder
- 1/3 cup + 1 tbsp coconut sugar
- 1/2 cup melted Lucy Bee coconut oil
- 3 tbsp hazelnut meal (optional)
- Pinch salt
- For the blackberry chia jam –
- 3 cups blackberries
- 2 tbsp maple syrup
- 1.5 tbsp water
- Juice 1/2 lemon
- 2 tbsp chia seeds
- For the crumble topping –
- 1/4 cup gluten-free oats
- 1/4 cup coconut sugar
- 1/4 cup chopped hazelnuts (optional)
- 2.5 tbsp tiger nut powder
- 2 tbsp Lucy Bee coconut oil, softened
- For the coconut cream –
- 1 tin coconut milk, chilled in fridge overnight
- 1 tsp vanilla paste
- 1 tbsp maple syrup
Method:
- Start by making your jam. Tip the blackberries into a saucepan with the water and maple syrup and gently heat until they break down and become syrup-like. If you like a smooth jam, blend to a puree. If you like it chunkier, leave it! Stir through the lemon juice and chia seeds, then set aside four 4-6 hours to allow to thicken.
- Next, preheat the oven to 180C. Make your crumble base by stirring or blending together the ingredients until they start to clump together (add more oil if it’s too dry, more powder if too sticky), then press into a lined brownie tin, before baking for 20 minutes, or until the crust is lightly golden. Set aside.
- In the meantime, make your crumble topping by rubbing the ingredients together with your fingers. They should stick together once ready. Set aside (I know, I know – there’s a lot of setting aside!).
- To finish your crumble, spread the blackberry jam over the top of the base, then sprinkle over the crumble topping. Place back in the oven to bake for a further 15 minutes, or until the blackberries are bubbling and the crumble golden brown.
- In the meantime, make your cream by beating together the ingredients until light and fluffy (a couple of minutes). Serve on top of squares of warm crumble, or serve both cold and enjoy!.
