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Raspberry and Rhubarb Crumble Bars
Let these vegan raspberry and rhubarb crumble bars make your day. Deliciously crumbly and golden-baked to perfection. I love eating these with a cup of coffee in the late morning when I’m feeling snackish!
General
- Creates: 12 slices
- Dietary: V | VG | can be made gluten-free and nut-free
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients
Crust
- 1 cup rolled oats
- 1 cup pecans
- 1/4 cup ground flaxseed
- 2-3 tbsp coconut sugar
- 2 tbsp melted vegan butter (or coconut oil)
Filling
- 2 cups rhubarb, chopped into 3cm pieces
- 1 cup raspberry, more for garnish
- 1 tbsp coconut sugar
- 1/2 tsp lemon juice
- 1/4 tsp vanilla extract
- 1 tbsp tapioca starch* (or arrowroot)
Topping
- 2 tbsp coconut sugar
- 2 tbsp almond flour^
- 2 tbsp rolled oats
- 2 tbsp shredded coconut
- 1 tbsp melted vegan butter
Directions
Crust
- Preheat oven to 180 deg C.
- Combine all of the crust ingredients into a blender or food processor. Blend until it becomes a fine meal with the consistency similar to a cheesecake base. Add more butter if it’s dry.
- Line a baking tray with baking paper. Transfer the crust mixture into the tray and spread it out evenly with your fingers. Bake for 15-20 minutes until golden and fragrant. Remove from oven and let it cool.
Filling
- Combine all of the filling ingredients except the tapioca starch into a saucepan over medium heat.
- When the juices start to bubble, turn down the heat to medium-low. Use a wooden spoon to mash the strawberries. Stir frequently to prevent sticking.
- Add in tapioca starch when the mixture is all liquid.
- Remove from heat and let it cool. Pour the mixture on top of the pre-baked crust and spread it out evenly.
Topping
- Add all of the topping ingredients into a blender or food processor. Pulse until the oats are crumbled but be careful to not over do it. The consistency should be crumbly.
- Transfer the crumble over filling and spread it out evenly.
- Bake for 20 minutes at 180 deg C until the crumble is golden brown. The topping should be bubbling. Remove and let it cool completely. When it’s cooled, slice into even squares.
- Best enjoyed with vanilla ice cream or coconut yoghurt!
Notes
*Cornstarch can be used as a substitute
^Use a 1:1 ratio for all purpose flour or any gluten-free flour of your choice
Additional notes:
- How to make it gluten-free: make sure the vegan butter is gluten-free
- How to make it nut-free: omit the pecans and add more oats to the crust, ensure vegan butter is not nut-based and substitute almond flour with another
How to Make it Whole Foods
At Embody Nourish, we promote a plant-based diet that comprise mainly of whole foods. This means no oil (even ‘healthy’ oils such as coconut or olive oil), refined or processed foods. However we understand that this ideal is not yet mainstream so we strive to accomodate everyone while encouraging small changes.
As you can tell, this recipe is on the sweeter side and as much as we love our whole foods, we adore desserts too! Even though we promote a whole foods plant-based diet, there is nothing wrong with indulgences within a balanced lifestyle. Foods like this increase our quality of life and it’s good for our mental health to be able to enjoy these recipes guilt-free. Plus, we often share them with our friends and family and that’s what life is about!
You can make this raspberry and rhubarb crumble bars recipe whole foods by:
- Cutting down the sugar or omitting it entirely.
- Cutting down the vegan butter or omitting it entirely. An option is to use a little bit of maple syrup to compensate for both the sweetness of the sugar and the consistency that the vegan butter provides.
- Instead of maple syrup, we recommend using date syrup or yacon syrup (according to our research, both are healthier especially the yacon syrup). Although this is the case, we don’t use yacon syrup regularly in our recipes because it’s hard to source.
