I was lucky enough to be given loads of raspberries, and whilst many of them happily made their way into my mouth as they were, I needed to find a way to use the rest of the ruby coloured delights. This is a lovely desert, sharp and fruity from the raspberries counterbalanced by the warm earthiness from the oats and almonds. It is delicious served warm with my raspberry fro-yo, but is also lovely cold, and makes a great mid-morning or mid-afternoon snack. It also has the added benefit of being gluten free, refined sugar free and suitable for vegans.
Makes approximately 16 slices
Ingredients
400g oatmeal (use rolled oats and blitz in a food processor, if you can't get oatmeal)
130g ground almonds
250g medjool dates, pitted
2 tablespoons agave syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Pinch of sea salt
350g fresh, juicy raspberries
3 teaspoons of chia seeds
3 tablespoons agave syrup
Splash of water
You will also need a 30cm by 20cm baking tray, greased and lined with greaseproof paper.
Directions
Heat the berries over a medium to high heat, with a splash of water in a heavy based saucepan.
When they start to break down, mash with a fork, to give a helping hand, and then add the chia seeds and agave syrup.
Allow to bubble gently for 5 minutes.
Remove from the heat and allow to cool and thicken.
Blitz the dates in a food processor, until they form a thick paste.
Add the oatmeal, almonds, agave syrup, coconut oil, vanilla extract, almond extract and salt and blitz again until everything is combined and looks like sticky breadcrumbs.
Press half of the mixture firmly into the base of the lined baking tray.
Spread over the cooled jam.
Scatter the remaining crumble mixture over the top (don't worry if there are small patches without any crumble topping).
Bake in the oven for 15 minutes.
Remove and allow to cool slightly, if eating warm (lovely with a few crushed pistachios sprinkled over the top).
Or, if eating cold, allow to cool fully, slice into rectangles and then transfer to an airtight, sealed container.