30 minutes
Berry Crumble Slice
ARTICLE
01 October 2024
2 mins read
2 mins read
Prep time:
Serves:
10
Average cost:
$1
This recipe was shared on my instagram quite some time ago and still remains one of my most popular posts. It’s a great recipe for Sunday baking!
Ingredients
1 cup almond meal
1/2 cup desiccated coconut
1/2 cup buckwheat flour
1/2 cup quinoa flour
1/4 cup brown sugar
1/3 cup coconut oil, melted
3 tbsp maple syrup
1 tsp vanilla extract
Chia Jam:
250g frozen raspberries
2 tbsp chia seeds
1 tsp lemon rind
1/2 cup desiccated coconut
1/2 cup buckwheat flour
1/2 cup quinoa flour
1/4 cup brown sugar
1/3 cup coconut oil, melted
3 tbsp maple syrup
1 tsp vanilla extract
Chia Jam:
250g frozen raspberries
2 tbsp chia seeds
1 tsp lemon rind
Method
- Preheat the oven to 180 ̊C and line a square brownie tray with baking paper.
- Make chia jam by placing all ingredients into a saucepan over medium heat with 2 tbsp water. Cook, stirring occasionally for 5 minutes or until the raspberries have broken down. Set aside to cool.
- Place all dry ingredients into a mixing bowl and stir to combine. Add melted coconut oil, maple syrup, and vanilla. Mix until mixture resembles wet sand.
- Place two thirds of the mixture into the base of the baking dish and press firmly with the back of a spoon. Cook for 10 minutes or until it just starts to brown.
- Top with chia jam and crumble the remaining mixture on top. Return to the oven for a further 5-10 minutes.
- Remove from the oven and allow to cool completely before cutting.
Notes:
- If not gluten free, swap quinoa and buckwheat flour for plain flour
Dietary:
- Gluten Free (GF)
- Vegetarian (VEG)
- Vegan (V)
- Dairy Free (DF)
- Egg Free (EF)
- Meal Prep Friendly (MPF)
- Cheap eat <$5 per serve (<$5)
Nutritional Information (per serve)
| Calories | Protein | Carbs | Fats | Fibre |
|---|---|---|---|---|
| 276 | 4 | 24 | 18 | 5 |
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