Berry Crumb Bars

These bars are a hit when you’re craving cake or donuts but want something healthier. They can easily be made vegan for a Meatless Monday dessert. The almond flour falls within the almond restriction of fewer than 10 nuts per serving. There’s no need to buy oat flour – just blend up your rolled oats in the food processor or blender until they’re fine. This dessert won’t boost your cholesterol but instead offers ingredients like oat flour, almonds, blueberries, and cinnamon to have a positive effect on blood lipids.

Servings: 24 servings
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Ingredients

For the crust

  • 1.5 cups oat flour
  • 1 cup almond flour
  • ½ tsp salt
  • 1/3 cup coconut sugar
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • ¼ cup vegan butter, melted
  • 1 large egg or 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp warm water, rest for 10 min)
  • 1 tsp vanilla extract
  • 1 tsp almond extract

For the filling

  • 1 cup of frozen cranberries
  • 2 cups fresh or frozen blueberries
  • 3 Tbsp honey
  • 1 tsp vanilla extract
  • 1 Tbsp psyllium husk (or 1Tbsp arrowroot or corn starch)
  • 2 Tbsp lemon juice + 1 tsp lemon zest
  • Pinch of salt
  • 1/4 cup water

For the topping

  • 1/2 cup oat flour
  • 2.5 cups old fashioned rolled oats (not quick cook or steel-cut)
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup coconut sugar
  • ½ tsp ground cinnamon
  • ¼ cup olive oil

Directions

  1. Assemble the filling. In a medium saucepan, add all ingredients except the psyllium husk. Stir well. Cook on medium-high until the mixture begins to boil. Stir and lower to a simmer. Cook until fruit skins begin to break apart a bit, about 5 minutes. Use the back of the spoon to gently mash the fruit and stir.
  2. Add the psyllium husk and stir immediately, breaking up any clumps. Simmer for another 2 minutes. Transfer to a bowl to cool.
  3. Preheat oven to 350 F. Line a 9 x 13-inch baking dish with parchment paper or lightly grease all over.
  4. Assemble the crust: Add oat flour, almond flour, coconut sugar, baking soda, cinnamon, and salt to a large bowl. Whisk well. Add melted vegan butter, vanilla, almond extract, and egg. Whisk very well until ingredients are incorporated and a crumbly dough has formed.
  5. Use the back of a large spoon or your hands to pack the dough together.
  6. Transfer the dough to the baking dish and press it into the bottom. Distribute to create one even, thin layer of crust.
  7. Place in the oven and bake for 12-15 minutes, until golden and lightly crisp.
  8. While the crust is baking you can assemble the oat topping: In a large bowl, mix oat flour, salt, cinnamon, coconut sugar, and rolled oats together. Add vanilla, almond, and olive oil, and mix well until crumbly texture forms.
  9. Pour fruit filling over crust, using a spoon to spread all over (including edges and corners). Sprinkle topping over the filling, a little at a time, until most of the filling is covered (it’s ok if there are some holes).
  10. Bake for about 30 minutes, until the oat topping is golden brown.
  11. Cool in the baking dish.
  12. Transfer to the refrigerator for a “jammier” and chewier texture after chilling, or enjoy warm or room temperature.
  13. Use a sharp knife to slice into squares before serving.

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Nutrition facts

Per Serving

  • calories: 200
  • carbohydrates: 26g
  • cholesterol: 10mg
  • fat: 8g
  • fiber: 4g
  • potassium: 164mg
  • protein: 5g
  • saturated fat: 2.5g
  • sodium: 140mg

Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.


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