Almond & Raspberry Crumbles
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 5 oz porridge oats
- 2 oz jumbo oats
- 2 tablespoons coconut oil
- 5 tablespoons of maple syrup
- 1 teaspoon baking powder
- 1 tablespoon almond butter
- 1 tablespoon desiccated coconut
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Preparation
Step 1
Preheat the oven to 180C (350F), fan setting. Line a large baking tray with baking parchment.
Step 2
Start by making the middle layer. Place all of the raspberries into a pan over a medium heat and add the maple syrup. Cook for 10 minutes until the raspberries break down and become very soft. Mash them using a fork, before stirring through the chia seeds. Cook for a few more minutes until the raspberries soften. At this point, remove from the heat and leave to one side to cool a little. Once cool, place in the fridge to allow the mixture to set.
Step 3
Next, make the base. Place the coconut oil and maple syrup into a pan over a medium heat and cook until bubbling. Once bubbling, pour into a large mixing bowl and add the rest of the ingredients. Mix well, before spooning into the baking dish. Push down and bake for 14 minutes. Once baked, remove from the oven and leave to cool - it will set during this time.
Step 4
Make the top layer by placing the ground almonds into a large mixing bowl. Pour in the melted coconut oil and maple syrup and mix well until everything has mixed through. At this point, stir through the flaked almonds. Place onto a parchment lined baking tray and bake in the preheated oven for 10 -12 minutes, or until golden brown, checking halfway through as the almonds can easily burn.
Step 5
Spoon the middle layer on the base and smooth over. Top with the crumble topping.
Step 6
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