2 years ago
stargaze
in English · 5,902 Views
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Blackberry Hazelnut Crumble Bar
In my opion, strawberries and blueberries are overrated in cooking and baking. Don't get me wrong, I love them! However, I would love to see more blackberries! I used them in salad, for fruit preserve, and for baking. Here is a recipe I recently came across and tried. This crunchy blackberry hazelnut crumble bar is perfect for breakfast and after dinner dessert. Ingredients: Crust: 2 ½ cups / 250g rolled oats, divided (gluten-free if desired) ¼ cup / 60ml applesauce ¼ cup / 60ml pure maple syrup 1 Tbsp. coconut oil 1 tsp. vanilla extract ½ cup / 50g whole rolled oats ¾ tsp. fine grain sea salt 1 tsp. baking powder Filling: 4 cups / 400g blackberries (fresh or frozen) ½ Tbsp. ground cinnamon ¼ tsp. ground nutmeg ¼ tsp. fine grain sea salt zest of 1 organic lemon ½ Tbsp. arrowroot powder (or organic, non-GMO cornstarch) 1 Tbsp. maple syrup Crumble Topping: 1 cup / 100g rolled oats 2 Tbsp. pure maple syrup 2 Tbsp. coconut oil (or ghee) 2/3 cup / 75g hazelnuts ½ tsp. ground cinnamon ¼ tsp. sea salt 2 Tbsp. flour, gluten-free if desired (I used brown rice flour)
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