SuperFood Crumble Bars - Vegan/Gluten Free

SuperFood Crumble Bars – Vegan/Gluten Free

October 10, 2015 by: bright-admin Bites, Breakfast, Free From, Gluten Free, Healthy Alternative, Traybake

I’ve been away on a UK tour of a show, hence a few less posts than normal, and I’ve been so eager to bake! I am back for a week and wanted to make something that I could take away with me as a bit of an energy lift during the interval of the show.
While I’ve been away it’s been difficult to eat as well as I usually do, food has been whatever is quick and filling. So I wanted to make something that had all sorts of goodness too, that’s why I’ve put as many ‘SuperFoods’ as possible in these SuperFood Crumble Bars. I hope you enjoy – these are messy and tasty and I keep them in the fridge as they have fresh fruit. Oh and they are Vegan and Gluten Free – BONUS!

(Side note – these make a great breakfast OR dessert with a little bit of custard!)

Ingredients for SuperFood Crumble Bars – Vegan/Gluten Free

for the base

200g G/F oats
1 tsp cinnamon
25g desiccated coconut
1 large banana (mashed)
60g maple syrup

for the crumble topping

100g G/F oats
50g desiccated coconut
65g maple syrup
40g mixed nuts (I used almonds/pecans/walnuts)
30g dried goji berries
40g sultanas
40g mixed seeds (I used pumpkin and sunflower seeds)
100g blueberries
25g almond/soy/coconut milk

Line/grease a 7″ by 9″ baking tray with baking parchment or coconut/oil spray

Preheat oven to 190oC

Makes about 12 square bars

1) In a food processor/nutri bullet whizz up 100g of oats, so they are of a finer consistency (flour like) and chuck them in a large bowl. Then pop in all the other ingredients for the base and mix together well with a wooden spoon. This will be sticky.

2) In your prepared baking tin, using your hands, squish the base down so it is flat and evenly spread over the bottom of your tin. Once done, smooth the top down with the back of a spoon and pop in the preheated oven for 10 mins.

3) While that is cooking up, chuck all the ‘topping’ ingredients into the large bowl and mix well. This will be quite crumbly.

4) Once the bottom has baked for a good 10 mins, pour the topping over the base and bake again for another 12-15 mins. Everything will begin to turn a golden colour on top. Take out of the oven and leave to cool completely in the tin. Turn out and cut into whatever ‘bar’ sizes you want and store in the fridge to keep the fruit fresh…they won’t last long!

Let’s hope this will keep me fuelled for the second half!

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