Fruity-sweet raspberry crumble slices with a fine base of almonds and oatmeal, topped with a filling of raspberries, chia seeds and orange juice. The topping of oatmeal and coconut blossom sugar make the slices perfect. Gluten-free, vegan, quick to make and irresistibly delicious.
Preheat the oven to 175 degrees Celsius (195 degrees Celsius top-bottom heat) and line a brownie pan with baking paper or grease it well and dust it with flour (I prefer the version with the baking paper, otherwise it is very difficult to get the slices out).
FOR THE BOTTOM Provide Magimix or another blender with an S-shaped blade and put the almonds in it and grind finely. Add rolled oats, coconut blossom sugar, coconut oil and salt and mix to a crumbly dough. Pour into brownie pan, flatten with hands and place in oven. Bake for 15 minutes until ends are nicely browned, remove from oven and set aside.
90 g Oatmeal, 110 g Almonds, 40 g Coconut blossom sugar, 60 ml Coconut oil, A pinch of salt
In the meantime FOR THE RASPBERRY FILLING provide a small saucepan, pour in orange juice, raspberries, cornstarch, chia seeds and coconut blossom sugar and boil while stirring. Simmer for about 5 minutes on medium heat until the chia seeds are swollen. Remove from heat and set aside.
250 g fresh raspberries, 60 ml Orange juice, 25 g Coconut blossom sugar, 36 g Chia seeds
FOR THE CRUMBLE Place coconut blossom sugar, gluten-free flour, rolled oats and coconut oil in a bowl and knead with your hands until you have a crumbly mixture. Finally, spread the raspberry jam on the base and cover evenly with the crumbles. Place in the oven once more and bake for another 15-20 minutes. Remove from oven, let cool completely, cut into pieces and enjoy with toppings of choice.
40 g Coconut blossom sugar, 25 g Gluten free flour, 25 g Oatmeal, 15 g Coconut oil, Vegan cream, Fresh raspberries
Store leftovers (if any) in an airtight box in the refrigerator for up to 5 days.. Can be kept frozen for up to one month.