Over the last few days, Amir, Ezra and I have been enjoying the beautiful Cornish countryside.
A few weeks ago, we both realised that we hadn’t had a break or a holiday since Boxing Day – eeek! No wonder we felt so frazzled! – and so we decided to enjoy a last-minute escape.
Although the weather was completely rubbish (saying that, I love stormy skies and beaches!), we got time to relax, eat lots of good food, put our feet up and even NAP!
I enjoyed escaping my own kitchen, too, and to not feel that pressure to “create, create, create!”. It was nice to simply have other people cook for me, or to enjoy simple dinners of olives, hummus and sourdough bread.
On the flipside, though, I did find myself missing my homemade treats. Especially my new love, Strawberry Crumble Bars.
These fruity bars are one of my favourite treats, especially given the fact that crumbles were one of my most beloved puddings when growing up.
All through childhood, my mum would bake the most incredible crumbles – apple and blackberry, strawberry, summer fruits, whatever was in season. And when you combine food and nostalgia, you’re always onto a winning combination, right?
These strawberry crumble bars are my own healthier take on that classic. They pair a delicious chia jam (made using the remainder of our homegrown strawberries!) with a nut-free crumble base, although you can change this if you like, and a light topping.
I made the topping using the incredible Sweet Pea Pantry flapjack mixes, although I’ve included a DIY option, too! Either is utterly delicious.
Although you can enjoy these cold, I love mine slightly warm with whipped coconut cream. Coconut cream makes everything better, right…?
Strawberry Crumble Bars
- For the base –
- 3/4 cup gluten-free oat flour
- 1 1/4 cups tigernut powder (could also use almond flour)
- 1/3 cup + 1/2 tbsp coconut sugar
- 1/3 cup + 1/2 tbsp melted Lucy Bee coconut oil
- Pinch salt
- For the strawberry chia jam –
- 3 1/2 cups strawberries, chopped
- 2 tbsp maple syrup
- 1.5 tbsp water
- Juice 1/2 lemon
- 2 tbsp chia seeds
- For the crumble topping –
- 3/4 of the Sweet Pea Pantry Flapjack Mix OR:
- 1/4 cup gluten-free oats
- 2.5 tbsp ground almonds
- 1/4 cup coconut sugar
- 1/4 cup chopped tigernuts
- 2 tbsp Lucy Bee coconut oil, softened
- To serve: whipped coconut cream
- To begin, mack your delicious strawberry jam filling. Tip the berries into a saucepan with the water and maple syrup and gently heat until they break down and become syrup-like. If you like a smooth jam, blend to a puree. If you like it chunkier, leave it! Stir through the lemon juice and chia seeds, then set aside four 4-6 hours to allow to thicken.
- Next, preheat the oven to 180C. Make your crumble base by stirring or blending together the ingredients until they start to clump together (add more oil if it’s too dry, more powder if too sticky), then press into a lined brownie tin, before baking for 20 minutes, or until the crust is lightly golden. Set aside.
- In the meantime, make your crumble topping by rubbing the ingredients together with your fingers. They should stick together once ready. Set aside.
- To finish your crumble, spread the jam over the top of the base, then sprinkle over the crumble topping. Place back in the oven to bake for a further 15 minutes, or until the berries are bubbling and the crumble is golden.
- Serve cut into slices hot or cold, but ideally with whipped coconut cream!