Breakfast Strawberry Crumble Bars
It’s official, this is my favorite snack and occasional breakfast when I don’t have time to have a leisurely breakfast and have to run out of the house in the morning. I also take these with me in my bag when I know I’m out for the day and don’t have a plan for lunch. These bars are so tasty and wholesome it’s ridiculous. Made with all the healthiest ingredients, sugar free, whole grain, gluten free and absolutely delicious! I make them with my Sugar-Free Strawberry Jam but you can easily substitute it with store bought jam of course, of any flavor for that matter.
100gm almond mill or ground almonds
80gm desiccated coconut
100gm rolled or quick oats
1tbs coconut oil (optional)
1tsp chia seeds
3tsp cold water
40gm desiccated coconut
Preheat the oven to 160C. Soak the dates in cold water for 30 min. Line a square 20cm baking pan with parchment paper. Mix chia seeds and water in a bowl, let it stand for 10 minutes. Drain the dates, remove the pit and place it in a food processor together with almond mill, coconut and oats. Process it until it turns into a crumble with all the ingredients evenly distributed. Add coconut oil,if using, and soaked chia and puls it until mixed well. Transfer that crumbling mixture into a prepared baking pan and press it down evenly on the bottom of the pan. Put the the pan in the oven for 10 min, while you’re making the crumble layer.
Blitz the oats, soaked dates and coconut in the food processor until it forms a crumble, set aside.
Take the bottom layer of the bar out of the oven, it should be dry to the touch and start to get color on the edges. Spread a layer of Strawberry Jam over it, evenly, then sprinkle it with the crumble mixture. Press it down slightly and distribute the crumble evenly to cover the filling. Bake it for 20-25 min until the top turns golden brown. Let it cool completely then refrigerate before cutting it into squares. Store them for up to a week in the fridge and several weeks in the freezer in an airtight container.
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