Raspberry crumble bars
A delicious bar for that time in your cycle when only a little sweetness will do! I’ve kept the sugar low but maximised taste by using naturally sweet ingredients, like raspberries and almonds.
Servings: 16 bars
Ingredients
- 150 g frozen raspberries
- 2 tbsp filtered water
- 1 tbsp chia seeds
- 100 g extra-virgin coconut oil
- 100 g pure maple syrup
- 50 g almond butter
- 1 tsp almond extract
- 400 g gluten-free rolled oats
- 100 g ground almonds
Instructions
- Preheat the oven to 180°C (350°F). Grease a 17 x 17cm (7 x 7 inch) square baking tin with coconut oil and line with plastic-free baking parchment.
- First, make the raspberry filling. Place the raspberries, water and chia seeds in a small saucepan over a low heat, stirring occasionally, until the raspberries are broken down and the jam has begun to thicken. Set aside.
- Meanwhile, melt the coconut oil, maple syrup and almond butter in a large saucepan over a low heat, stirring to combine. Remove from the heat and add the almond extract, oats and ground almonds. Mix until well combined.
- Press half of the oat mixture into the baking tin, spread the raspberry chia jam over the oats, then top with the remaining oat mixture and smooth using the back of a fork.
- Bake for 10-15 minutes or until golden brown. Remove from the oven and allow to cool completely before slicing into 16 squares.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @thefertilitykitchen and hashtag it #thefertilitykitchen!