Raspberry Chia Seed Jam Oat Crumble Squares (Vegan + Gluten-Free) #desserts #healthy

Raspberry Chia Seed Jam Oat Crumble Squares (Vegan + Gluten-Free) #desserts #healthy

My Raspberry Chia Seed Jam formula was utilized for a decreased sugar choice, however you can utilize any locally acquired or natively constructed jam you see fit. The excellence of the oat square is that you can switch up the flavor fundamentally just by swapping out various kinds of jam. I figure a peach adaptation would be decent as well. I made a cinnamon peach chia seed jam half a month prior and it was delectable!

Joanna, this one is for you, and any individual who acknowledges a great jam + oat combo! These are sufficiently sound to begin your day with, and heavenly enough for a night's end treat.

Suggestive of a Nutri-Grain bar, these squares are veggie lover, sans gluten, and loaded up with a flavorful raspberry chia seed jam. They require a decent time of cooling before they are fit to be cut—else they may disintegrate a piece, as they're sensitive while warm. Don't hesitate to utilize 1 cup of your preferred locally acquired jam instead of the chia seed jam on the off chance that you are tight on schedule; this formula meets up so quick if utilizing locally acquired jam (or recently made and cooled chia seed jam)!

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Raspberry Chia Seed Jam Oat Crumble Squares (Vegan + Gluten-Free) #desserts #healthy

Ingredients:
Raspberry Chia Seed Jam (or 1 cup store-bought jam):

  • 3 cups (350 g) frozen or fresh raspberries
  • 3 tablespoons (45 mL) pure maple syrup, or to taste
  • 2 tablespoons (20 g) chia seeds
  • 1/2 teaspoon (2.5 mL) pure vanilla extract

For the squares:

  • 1 tablespoon (10 g) chia seeds
  • 1/4 cup (60 mL) water
  • 1/3 cup (80 mL) coconut oil, melted
  • 1/4 cup (60 mL) pure maple syrup
  • 2 tablespoons (30 mL) brown rice syrup
  • 1 teaspoon (5 mL) pure vanilla extract
  • 2 1/2 cups (250 g) gluten-free rolled oats
  • 1/2 cup (68 g) gluten-free oat flour
  • 1 cup (100 g) almond flour (not almond meal)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Directions:

  1. Preheat oven to 350°F (180°C) and line an 8-inch square pan with parchment paper (with overhang so it’s easy to lift the slab out later).
  2. For the jam: In a medium pot, stir together the raspberries, maple syrup, and chia seeds until combined. Bring to a low boil and reduce heat to medium-low. Simmer, uncovered, for about 10 to 15 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly. Remove from heat and stir in the vanilla. Transfer the mixture to a bowl and into the freezer for about 20 to 30 minutes, to hasten the cooling process.
  3. For the oat squares: In a small mug, mix together the chia seeds and water to make a chia egg. Set aside for a few minutes until thickened.
  4. In a large bowl, stir together the melted oil, maple syrup, brown rice syrup, and vanilla. When the chia egg has thickened, stir that in, too.
  5. One by one, stir in the rolled oats, oat flour, almond flour, baking soda, and salt until the there are no dry patches left. The dough will seem too dry at first, but if you keep mixing, it’ll eventually come together!  
  6. Set aside 1 packed cup of dough for the crumble topping.
  7. Spoon the remaining dough into the prepared pan. Place a piece of parchment paper on top of the dough and press down to spread the dough out evenly, until it covers the entire base. Or, in lieu of parchment paper, simply use lightly wet hands to press the dough down.
  8. When the chia jam has thickened and cooled, pour all of it (about 1 cup) on top of the oat mixture and spread it out evenly. If using store-bought jam instead, spread on 1 cup.
  9. Crumble the remaining cup of dough over the jam layer.
  10. Bake uncovered for 25 to 30 minutes, until the topping is semi-firm to the touch.
  11. Place the pan directly on a cooling rack for 20 to 30 minutes, and then place it in the fridge until completely cool (about 30 more minutes). Slide a knife around the edges. Carefully lift out the slab and slice into squares.
  12. Store any leftover squares in a sealed container in the fridge for up to 1 week, or in the freezer for up to 6 weeks.

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