Eat Well, Food, Live Well, Vegan Raspberry Crumble Bars

Vegan Raspberry Crumble Bars

So… I have something to celebrate! Yesterday on Friday, as of 4.30 pm in the afternoon, I stepped out of my very LAST exam of studying law and business. I don’t think I ever mentioned it here on the blog that for the past 4 years I’ve been studying at the University of Edinburgh. There will be a reflective post coming soon on the lessons I learned in the past 4 years because I’ve learned a lot in terms of growing up mentally & emotionally and I think it would be very valuable to share with you guys!

But today’s post I’m going to share a simple recipe for Vegan Raspberry Crumble Bars  that helped me get through the last week of exams. They make the perfect on the go breakfast or also as a dessert, served warm with vanilla ice cream or your favorite creamy yogurt.

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bars messy 2 You can slice the bars anyway you like, big bars to take and run out of the door for busy mornings, small bars, or even mini-er bars 😉 or even crumble the bars on top of your favorite yogurt.

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Here is the recipe!

Ingredients

1 1/2 cups flour (I used wholemeal flour)

1 cup oats

1 tsp salt

1 Tbsp maca powder (optional, but good for added energy!)

1/3 cup – 1/2 cup of unrefined muscovado sugar (depending on your preferred sweetness)

6 Tbsp of room temperature vegan butter / coconut oil (I used half butter and coconut oil)

2 Tbsp of smooth almond butter

1 tsp vanilla essence

A handful of crushed pecans (or can sub with another nut)

A sprinkle of pumpkin seeds (optional)

1 Tbsp of maple syrup

 

For the RASPBERRY JAM

1 pack of frozen raspberries (about 5 handfuls)

Water until it just about covers the raspberries in the pan

3 Tbsp of maple syrup (or your choice of sweetener)

A pinch of salt

0r

Your favorite jam

 

Instructions

To make the CRUMBLE BASE

1. Preheat your oven to 180 Celsius.

2. Combine the oats, flour, salt, sugar, maca powder (if you are using it) together in a bowl. Together with the almond butter, and your choice of either coconut oil / butter or a combination of both mix the oat mixture until it resembles crumbly moist mixture. I recommend using your hands to mix (it’s easier and funner!).

3. Press down around 3/4  of the crumble mixture onto a baking pan lined with baking paper.

4.  Bake the crumble mixture for 15 – 20 minutes until the mixture is golden toasted brown.

5. Take it out and let cool on a wire rack.

 

To make the RASPBERRY JAM

1. In a small pan, combine one frozen packet of raspberries with hot water that just about covers the raspberries. Put in a pinch of salt and sweetener too. Let the mixture simmer until it reduces down to a consistency of a jam. It will  take around 20 or so minutes. Stir occasionally to avoid the bottom burning.

Alternatively you may use your favorite jam.

 

To make the CRUMBLE TOPPING

1. Combine the 1/4 mixture that was left of the crumble with crushed pecans (or your choice of nuts) and pumpkin seeds (if you are using them). You may add another Tbsp of maple syrup at this point to bring the mixture together.

 

ASSEMBLE

1. Spread the jam mixture on top of the baked crumble base. Sprinkle the crumble topping on top of the jam.

2. Bake for 30 – 40 minutes in the middle rack of your oven until the crumble topping is golden brown.

3. Take out and let cool for a moment on a wire rack. Best served while warm with vanilla ice cream of creamy vanilla yogurt.

 

I hope you enjoyed these simple Raspberry Crumble Bars recipe! Be sure to tag me @wellnesstogo and #wellnesstogo if you decide to bake them!

Do you have any your own tips in how to get through stressful moments? How do you stay headstrong and be focused on the present?

Also, I share inspiration, motivational well being, feel good posts that I find from around the web through the Wellness to Go Facebook Page. I’m hoping to build a community of #WellnessWarriors that will encourage, support and build one another up. I hope you join me!

 

Much love,

Gaby

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5.0 from 1 reviews
Vegan Raspberry Crumble Bars + A simple trick to de-stress & boost your confidence
 
Prep time
Cook time
Total time
 
Vegan Sweet Tart Raspberry Crumble Bars. Perfect served warm with vanilla ice cream or your favorite creamy yogurt.
Author:
Recipe type: Dessert, Breakfast, Snack
Cuisine: Vegan
Serves: 9 big bars
Ingredients
  • 1½ cups flour (I used wholemeal flour)
  • 1 cup oats
  • 1 tsp salt
  • 1 Tbsp maca powder (optional, but good for added energy!)
  • ⅓ cup - ½ cup of unrefined muscovado sugar (depending on your preferred sweetness)
  • 6 Tbsp of room temperature vegan butter / coconut oil (I used half butter and coconut oil)
  • 2 Tbsp of smooth almond butter
  • 1 tsp vanilla essence
  • A handful of crushed pecans (or can sub with another nut)
  • A sprinkle of pumpkin seeds (optional)
  • 1 Tbsp of maple syrup
  • For the RASPBERRY JAM
  • 1 pack of frozen raspberries (about 5 handfuls)
  • Water until it just about covers the raspberries in the pan
  • 3 Tbsp of maple syrup (or your choice of sweetener)
  • A pinch of salt
  • 0r
  • Your favorite jam
Instructions
  1. To make the CRUMBLE BASE
  2. Preheat your oven to 180 Celsius.
  3. Combine the oats, flour, salt, sugar, maca powder (if you are using it) together in a bowl. Together with the almond butter, and your choice of either coconut oil / butter or a combination of both mix the oat mixture until it resembles crumbly moist mixture. I recommend using your hands to mix (it's easier and funner!).
  4. Press down around ¾ of the crumble mixture onto a baking pan lined with baking paper.
  5. Bake the crumble mixture for 15 - 20 minutes until the mixture is golden toasted brown.
  6. Take it out and let cool on a wire rack.
  7. To make the RASPBERRY JAM
  8. In a small pan, combine one frozen packet of raspberries with hot water that just about covers the raspberries. Put in a pinch of salt and sweetener too. Let the mixture simmer until it reduces down to a consistency of a jam. It will take around 20 or so minutes. Stir occasionally to avoid the bottom burning.
  9. Alternatively you may use your favorite jam.
  10. To make the CRUMBLE TOPPING
  11. Combine the ¼ mixture that was left of the crumble with crushed pecans (or your choice of nuts) and pumpkin seeds (if you are using them). You may add another Tbsp of maple syrup at this point to bring the mixture together.
  12. ASSEMBLE
  13. Spread the jam mixture on top of the baked crumble base. Sprinkle the crumble topping on top of the jam.
  14. Bake for 30 - 40 minutes in the middle rack of your oven until the crumble topping is golden brown.
  15. Take out and let cool for a moment on a wire rack. Best served while warm with vanilla ice cream of creamy vanilla yogurt.

 

 

4 Comments

  1. Berta.karaim@gmail.com'
    Berta says

    Congratulations on finishing your last exam!! If you don’t mind me asking, are you planning on continuing to study or work in that field?
    Your tip is so simple and yet so effective – I read it after spending a weekend frantically preparing for an assessment task and feeling extremely stressed. I wish I had read it earlier, but now I’ll keep it in mind for whenever a stressful situation arises (I’m sure it won’t be long before one comes along) 🙂

    • Hi Berta! I hope the simple tip helped you to switch your mind and be more at ease and hope your assessment went well! <3 I'm actually going to pursue writing and blogging in the wellness field since I figured that's what I really love to do. I'm hoping to find a job in that area. After much reflection I think working in the law is not for me..

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