I have been loving baking with fresh berries recently, they just add some much natural sweetness without the need to any added sugar. Strawberries are also in season now in the UK , hurray! Even more reason to include these little gems in your daily diet.
What I love about these bar is the crunchy bottom layer in contrast with the gooey and jammy fruit layer, is so similar to the traditional jam tart, one of my favourite treat! The crunchy nutty crumble-consistency layer makes it even more delicious adding so much flavour and texture.
Although they are super yummy they are also relatively low in sugar and they can be enjoyed also for a more decadent breakfast. I personally love serving mine with some extra fresh berries and some coconut yogurt, is just the best combination!
For the base:
2 cup of oats flour ( I just grind some porridge oats in my blender)
2 tablespoon of melted coconut oil
2 tablespoon of almond butter
3 tablespoon of maple syrup (please add more if you feel is not enough)
1 teaspoon of cinnamon
For the jam layer:
200 gr of fresh strawberries
200gr of fresh raspberries
2 tablespoon of chia seeds
2 tablespoon of coconut sugar
1 teaspoon of vanilla essence
For the crumble layer:
1 cup of jumbo rolled oats
½ cup of shredded coconut
3/4 cup of almonds (pecans will work as well)
1 tablespoon of melted coconut oil
2 tablespoon of maple syrup
1 teaspoon of cinnamon
Optional: almond flakes
Start by preheating the oven at 180 degrees Celsius.
To make the base: place the almond flour and the cinnamon into a bowl.Add the almond butter, maple syrup and coconut oil and combine together with your finger.
You should have quite a hard and a bit sticky dough. With a rolling pin spread it out on a baking sheet and place it on baking tray, level it with your finger if needed. With a fork makes few holes in the dough so it will bake evenly.
Place it in the oven for 20 minutes.
While the base bakes make the jam filling: in a sauce pan place the strawberries and raspberries with a splash of water, cook it gently for 5 minutes. At this point add the chia seeds and coconut sugar. Let is cook on a low heat for another 10 minute. The chia seeds will help to thicken it up.
Remove the baking tray from the oven and leave it on one side.
To make the crumble topping: place the nuts, oats in a food processor and pulse it for few seconds. Don’t over process it, you still want to have a chunky texture. Remove the mixture from the food processor and place it into a bowl. Add the melted coconut oil, shredded coconut, cinnamon powder and maple syrup and mix it well until everything is nice and sticky.
Spread evenly the berries jam onto the half baked base then top it with the nutty crumble making sure all the surface is covered. If using sprinkle the flaked almond on top and bake in the oven for a further 15-20 minutes. You don’t want to over baked it as the jam will dry out too much, just baked it until start to become golden brown.
Once out of the oven leave it in the tin to cool down completely otherwise it will be likely to fall apart. Slice it into squares and enjoy!