wellnessbykay.com/index.php/2020/08/20/vegan-berry-crumble-bars Scatter over the remaining crumble mixture. The oats add a slight bite that contrasts nicely with the tender buttery feel. Updated: April 2019. Tip about two thirds of the mixture into the prepared tin. Receive instagram and photography tips, gain access to my creative community and get information about new products and exclusive discounts, Tagged: blog, BLOG, child friendly chf, recipe5, recipes, vegan v+, gluten free option gf, miscellaneous, sweet treats, breakfast, EASY VEGAN BERRY CRUMBLE BARS IN PARTNERSHIP WITH BALL® FRESHTECH AUTOMATIC JAM AND JELLY MAKER (AD), GLUTENFREE VEGAN BLACKBERRY AND APPLE CAKE WITH KITCHENAID (AD), FOOD STYLING & FOOD PHOTOGRAPHY E-COURSE SUMMER 2020, Online food styling and food photography e-course, BALL® FRESHTECH AUTOMATIC JAM AND JELLY MAKER, BALL®’S FRESHTECH AUTOMATIC JAM AND JELLY MAKER. You can also use whatever flavour jam you like, I used a naturally sweetened raspberry jam (St Dalfour); but just use whatever jam you like best. Hi Vanessa, I haven’t tried freezing them I’m afraid! These bars scream summer and are absolutely delicious! No problem! I'm Nora and I am here to to help you eat well on a gluten free, grain free and refined sugar free diet without ever feeling restricted or deprived! They really elevate this dessert and make it special and unique-flavored. You will immediately be redirected to the Instacart page (best if you are signed in; if you don’t already have an Instacart account, you can sign up with email or Facebook) where you can add whatever ingredients you don’t already have on hand to your cart, select your delivery time, and check out. After prepping the fruit, it only took 21 (!) Then for the berry layer add the berries, maple syrup, and water to a pot. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Notify me of followup comments via e-mail. In a food processor, combine the sunflower seeds, oats, ginger and salt, blend until a coarse, crumbly mixture has been formed. Made with fresh or frozen mixed berries and an oatmeal crumble topping, these triple layered treats will satisfy all your healthy baking needs. But then press the remaining dough into a greased 8×8 dish until it is completely flat, tightly packed, and touching all corners. You’ll start off by making your chia jam, so that it has time to sit and gel a little bit before needing to be baked. Coat an 8″x8″ pan with cooking spray and set aside. Bake in oven for 35-40 minutes or until golden brown. Please read my, freebie! ½ tsp Baking Powder. By purchasing a product I recommend, I may receive a small compensation. 120ml/90g coconut oil, melted + extra for greasing. Summer is nearly over already so we had better make good use of those lovely summer berries while we still can! The thick almond flour and oatmeal base is really just a delicious platform for the thick berry jam made from chia seeds and a few other simple ingredients. After jam has chilled in fridge, pour berry filling over top of crust. The crust gets made in the food processor, they’re fuss-free, and don’t require any special baking equipment or ingredients. I would probably drain off the excess liquid once they are defrosted to stop the bars becoming soggy. I am guest posting for my friend Mary Frances while she is on vacation, and I sent the recipe to her, so you’ll have to go check it out over on. They’ve got a sort of sugar cookie base, a delicious mixed berry middle, and a scrumptious oat crumble topping. As promised, despite being a novice jam maker, the jam came out perfect, thanks to the BALL® FRESHTECH AUTOMATIC JAM AND JELLY MAKER! Set aside. The buttery crust and crumble topping make these bars feel indulgent, but they’re actually quite light, vegan, and and easy to make gluten-free and refined sugar-free. Bake in the preheated oven for 10 -12 minutes, or until the base is lightly golden and starting to firm up. But you need to thaw and drain them ahead of time to ensure the bars firm up. The base and topping are made with the same mixture so you don’t need to make a separate mix for the top. All of my absolute must haves from Whole Foods, Target, a regular grocer, Trader Joe's, and Costco! Remove the berry mixture from the fridge and pour on top of the base. Are you out of any of the ingredients you need to make this? Preheat the oven to 350°F/176°C. Once completely warmed through, turn off heat and add in chia seeds. You want your berries to be bursting and not in original shape. Let cool completely before cutting into. Add the cold Plant butter cubes and pulse until you have a crumbly dough that comes together when pressed. With a potato masher, crush the berries, allowing only a few berries to remain in tact and whole. Then directly to that bowl add in your nut butter and maple syrup. Press into an even layer in the bottom of the prepared pan. Alternatively, you can use a 1:1 all-purpose gluten-free flour, such as this. As a result, I always turned to pre-made jams instead. This post may contain affiliate links. You mix together your flour, oatmeal, salt, and baking powder. Not to mention they are healthy! In a small bowl, whisk together the melted coconut oil, syrup and cashew butter well with a fork. Set the oven to 350 degrees. If you don’t have or use cornstarch, you can use arrowroot powder/flour. Help spread the word. and easy ingredients. Tip 1: Haven’t got vanilla pods to hand, you can omit if need be or replace with a little bit of fresh thyme. The base turned out great, I added walnuts on top for extra crunch! All purpose-flour brings the structure to this crust and the perfect crumb. While the raspberries are thawing in a strainer, very gently squeeze them to get excess water out. Add the corn starch and let the berries simmer and thicken for 5-10 minutes. If they are not sweet at all, consider adding a bit more sugar to the filling, or add a spoon or two more of jam. Then you’ll add the butter to the dry ingredients and pulse in the food processor (it’s very simple!). Assembling the Bars. You’re going to want to make this recipe as soon as possible. Thanks BALL® for this wonderful paid collaboration opportunity and thanks everyone for reading. In this recipe, I use Country Crock Plant Butter to achieve that melt-in-your-mouth tender buttery texture while still keeping it vegan. Bake for 10 minutes. Then add your cubed cold vegan butter and pulse until you have a crumbly dough. In a large saucepan over medium-high , add your berries, maple syrup, and lemon juice. Bake for 15 minutes until the edges are slightly golden. ***** To make refined sugar-free, use a fruit-only jam, such as this one. Then evenly dollop the raspberry filling on top of the crust, followed by spoons of the raspberry jam on top. I realised this was such a shame as we grow our own seasonal fruit in the garden and forage berries and such during the height of summer like no one’s business, often left with no other option than to freeze them or eat excessive amounts on the spot * blush *.