Berry Chia Jam Crumble Bars with Cardamom Cashew Buckwheat Topping

Berry Chia Jam Crumble Bars with Cardamom Cashew Buckwheat Topping

INGREDIENTS

Flax Crust

  • 1/2 cup flax seeds
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 tablespoon chia
  • 1 tablespoon psyllium
  • pinch salt
  • 1 cup dates, pitted
  • cinnamon / vanilla
  • juice 1/2 lemon
  • 1/2 cup plant milk

Berry Chia Jam

  • 1 cup mixed berries (fresh or frozen)
  • 2 tablespoons water
  • 1 tablespoon maple syrup + more to taste
  • juice 1/2 lemon + zest 1/2 lemon
  • 1 tablespoon chia seeds
  • 1 tablespoon tapioca flour

Cashew Buckwheat Topping

  • 1 cup cashew pieces
  • 1/2 cup buckwheat groats
  • 1/4 cup coconut sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • pinch sea salt

INSTRUCTIONS

Flax Crust

  1. Line the bottom of a 9” parchment lined springform pan with parchment paper (I cut a circle to fit). Set aside. Preheat the oven to 325F.
  2. In a food processor fitted with an S blade, add the flax seeds, almond flour, coconut flour, chia, psyllium and salt. Blend the dry ingredients until the flax is ground down. Stop the processor and add the dates, lemon juice and plant milk and blend until the dough comes together and becomes malleable like a cookie dough.
  3. Press the dough into the parchment lined springform pan. Prick the dough all over with a fork.
  4. Bake the crust on the center rack for 18-20 mins until just getting golden at the edges.

Berry Chia Jam

  1. Add the berries to sauce pot along with water, maple syrup, lemon juice and lemon zest. Set over medium high heat and cook covered for 5 minutes, or until berries soften. Then cut off the heat.
  2. In a separate small bowl, add the tablespoon tapioca flour. Spoon 2-3 tablespoons juice from the cooked berries into the tapioca and stir together until smooth with no lumps (honestly it’s ok if there are a few little lumps, who cares?). Stir the gel back into the berries. Stir in the chia seeds. Set aside to cool. Personally I like to transfer my berry filling to a separate bowl or jar to cool as my pot holds heat very well and takes a long time to cool. Let cool for 15 minutes or so, which also gives the chia time to hydrate. Spoon and spread the berry filling over the cooked flax date crust evenly.

Cashew Buckwheat Topping

  1. In a medium bowl, toss together the topping ingredients: cashews, buckwheat, coconut sugar, cinnamon, cardamom and salt. Sprinkle the topping over the jam evenly.
  2. Set the bars back in the 325F oven for 8-10 minutes or so on the center rack, just until the topping turns golden brown.
  3. Remove from the oven and let cool to room temperature before cutting into the bars as you like. These keep well stored covered in the fridge for up to a week.
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