PB and J Crumble Bars

Servings: 12 bars (dependant on how big you cut them)

GF DF VEGAN

What can be better than raspberry crumble bars? Adding peanut butter obviously! Self-proclaimed pb addict over here. Using GF Oats steamed rolled oats to make this gluten-friendly. Use my code BRITTANY10 for 10% of your order! The only gluten-friendly oats my celiac tummy can handle! https://www.shop.gfoats.com.au/discount/BRITTANY10

DRY INGREDIENTS

1.5 cups of almond meal/flour
2 T coconut sugar or another sweetener
Pinch of sea salt
1 tsp vanilla essence
3 T melted vegan butter or coconut oil (butter gives it more of a crumble taste)
Cinnamon
Mixed spice.
1 T water
1/2 tsp baking powder

FILLING

1 cup frozen raspberries
1 T chia seeds
1 T sweetener
1 T water
100 grams of smooth peanut butter softened in the microwave (enough to cover slice)

TOPPING

2/3 cup GF steamed oats
2/3 cup almond flour
1/2 tsp cinnamon
1/2 tsp mixed spice
2 T coconut sugar or another sweetener
1/4 cup chopped peanuts
1/4 t baking powder
3 T vegan butter (can add more if needed)

INSTRUCTIONS:

Preheat the oven to 175C.
Add the base ingredients into a bowl being careful not to overmix.
Press into a baking paper-lined tray.
Bake in the oven for 10 minutes and then sit aside.
To make the chia jam, add the ingredients into a saucepan over low-med heat and slowly stir the frozen berries as they break down and crush them into jam. Cook for at least 5 mins stirring constantly.
Add the jam on top of the slice-base followed by the warmed peanut butter.
Mix together the crumble topping ingredients using your fingers to create the crumble with the butter and sprinkle on top.
Bake in the oven for 20 minutes and leave to cool completely before cutting.
I cool mine in the refrigerator before slicing to ensure it is ready to cut.
Store in the fridge for up to 5 days and heat up when you want some.
Tag me @the_porridge_princess if you give them a try!