Blackberry Oat Crumble Bars

I found the perfect recipe for all your foraged blackberries that you have collected this September. These bars are not only healthy and totally plant based, gluten free and dairy free but they are also super deliciously gooey and crunchy. Perfect comport food that you don’t need to feel guilty about if you want another slice.

Here is how you make them!

Ingredients

300 g oats
100g almond flour
half a tsp of salt
half a tsp of cinnamon
100g of coconut oil
120g of honey/ maple syrup
35g of cashew nut butter

300g blackberries
1 tbsp cornflour

Directions

1. Place the dry ingredients (oats, almond flour, salt and cinnamon in a food processor and pulse a couple of times to chop the oats.

2. In a small pot place the coconut oil, honey and cashew nut butter and warm up until everything is melted and then give the mixture a good stir.

3. Now put all the wet and dry ingredients together in a large bowl and mix well so that the mixture becomes well coated and crumbly.

4. In a baking tray lined with baking paper, place half o the mixture and press firmly so that the bottom becomes evenly covert. Bake for 10 min in an oven at 180 C

5. While bottom crust is baking, add blackberries and tapioca starch to the food processor and pulse 3-4 times to break the blackberries up. Remove the crust from the oven and pour blackberry puree over crust. Crumble reserved oat mixture evenly over blackberries. Bake for 25-30 minutes, until topping is golden brown.

6. Remove from the oven and let it cool down for an hour and then refrigerate in the fridge for another 2 hours before slicing.