These scrumptious dessert bars have an oaty flapjack-style base, a jammy summer fruit layer made with fresh blueberries, raspberries and strawberries, and are topped off with a pecan and oat crumble.

The epitome of British summertime, these bars can be enjoyed as they are with a cup of tea or smothered in hot dairy free custard as a delicious dessert.

I have no doubt that you will LOVE this recipe - be sure to tag @aveganvisit on Instagram when you make it :)

☼ OTHER VEGAN RECIPES YOU’LL LOVE:

Banoffee Pie Cupcakes: [ Ссылка ]

Raspberry & White Chocolate Blondies: [ Ссылка ]

Easy No-Bake Vegan Cheesecake: [ Ссылка ]

You'll find lots more delicious vegan recipes at www.aveganvisit.com

♡ KEEP IN TOUCH:

Instagram: @aveganvisit www.instagram.com/aveganvisit/

Facebook: @aveganvisit www.facebook.com/aveganvisit/

Twitter: @aveganvisit www.twitter.com/aveganvisit

✎ RECIPE:

www.aveganvisit.com/home/summer-berry-crumble-bars

Fruity layer:

240g fresh strawberries, hulled and diced
240g fresh blueberries
240g fresh raspberries
45g cornflour
60g maple syrup
2 tbsp lemon juice

Flapjack and crumble layer:

250g porridge oats, gluten free
90g oat flour, gluten free
115g coconut sugar
115g coconut oil, melted
100g maple syrup
75g pecans, roughly chopped

To make the fruity layer:

1. Add the berries to a saucepan and stir in the cornflour, followed by the maple syrup and lemon juice.
2. Place the saucepan over a medium heat and simmer for 12-15 minutes until the mixture is nice and thick (the consistency of jam). Stir the mixture regularly whilst it is cooking so that it doesn’t burn.

To make the flapjack and crumble layers:

1. Whilst the berries are cooking, preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5) and line a 20cm (8”) square baking pan with parchment paper.
2. Stir together the oats, oat flour and coconut sugar.
3. Stir in the melted coconut oil and maple syrup until combined.
4. Separate off 1/4 of the mixture and stir the pecans into this 1/4 batch. Reserve this for the crumble topping.
5. Press the remaining 3/4 of the mixture firmly into the lined baking tin to form a flapjack-style base. Use something with a flat base such as a mug to press the flapjack layer down firmly to flatten it out and compact the mixture.
6. Once the fruity mixture has reached a thick and jammy consistency, pour it over on top of the flapjack base.
7. Sprinkle over the crumble and pecan topping.
8. Bake for 40 minutes until golden.
9. Leave to cool completely before slicing (ideally at least 4 hours in the fridge). Serve the slices as they are or with hot dairy free custard. Yum!

Vegan / Dairy Free / Egg Free / Wheat Free / Gluten Free / Refined Sugar Free / Soy Free

Recipe inspired by: 🇬🇧 England, UK

*Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.*

свернуть