Berry Crumble Bars

MAKES 12 SMALL SQUARES

Allergen friendly: Gluten Free, Nut Free, Egg Free, Dairy Free

INGREDIENTS

CRUST AND CRUMBLE TOPPINGS

• 3 tbs coconut oil

• 1/2 c sugar-free maple syrup

• 3 tbs plant-based milk

• 2 c gluten free plain flour

• 1/2 c coconut flour

• Pinch of salt

BERRY CENTRE:

• 1.5 c of frozen blueberries

• 1.5 c frozen raspberries

• 2 tablespoons maple syrup (or sweetener alternative)

• 5 tsp of gluten free flour

METHOD

Crust and Crumble:

1. Preheat the oven to 180C and line a square or rectangular baking tin with baking paper.

2. Melt coconut oil and add to a large mixing bowl. Add flour, maple syrup (or sweetener of choice) and salt.

3. Stir until mixture forms a dough. Add an extra dash of milk if the mixture is dry. Divide dough in half.

4. Transfer one half of the mixture to the baking tin and push into the base using the back of a spoon.

5. Bake in the oven for 10 mins and remove from heat. Place remaining dough in the fridge.

Berry Centre and Topping:

1. Place berries and sweetener in a saucepan.

2. Cook on a low heat for 10 mins until the berries have softened.

3. Dissolve flour in a dash of warm water and add to the berry mixture in the saucepan.

4. Remove from heat and stir until mixture thickens. Drizzle berry mixture over cooked base.

5. Remove remaining dough from the fridge and crumble dough over the top of the berries until completely covered.

6. Bake in the oven for 15-20mins or until golden brown.

7. Leave to cool completely before cutting.

8. Store in the fridge and consume within 4 days.