Raspberry Crumble Bars with Marmalade and Pink Grapefruit
Do you find yourself looking at the display case in your local coffee shop?
I do I love it! I love to see what sweet combinations they have sliced perfectly and lined up on pretty backdrops. Sorry to be boring but I never really order anything because I know I will regret it.
Simply down to the fact that I will be disappointed and it will make me feel like rubbish.
But I still like to gawk!
Usually anything chocolate but I have a respect for the fruit crumble bars. I know they will be perfectly moist with a satisfying oaty finish. And I love the tart fruity filling which brings me to what’s in these bars.
I went for a pink grapefruit raspberry chia marmalade. So easy to make, low in sugar, and packing a tarty zing. I believe they would hold their own inside that coffee shop display case and after you eat them you may feel like a jog instead of a lie down with a hot water bottle.
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Ingredients
Base
- Base:
- 200 g raw buckwheat groats 1 cup
- 150 g dried figs 3/4 cup
- 50 g cashews 1/3 cup
- 2 Tbsp coconut oil
- 2 Tbsp water
- pinch of sea salt
Jam
- 300 ml pink grapefruit juice approx. 2 grapefruits
- zest of 2 grapefruits
- 2 tbsp of chopped grapefruit peel
- 30 ml maple syrup
- 1 cup frozen raspberries 150g
- 3-4 Tbsp of whole chia seeds
Crumble
- 2 Tbsp Coconut oil
- 1 Tbsp maple syrup
- 2/3 cup oats
- pinch of sea salt
Ingredients
Base
Jam
Crumble
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Instructions
- Base Method:
- Grind buckwheat and cashews into a course flour in your food processor for a good few minutes
- Add figs chopped and with stems removed and coconut oil, and salt keep blending until fully combined
- Add water and it will become a loose dough remove and press into a pan or tray 9inches evenly. Chill until firm
Jam Method
- Put everything is a sauce pan (except chia seeds) and bring to a boil.
- Then allow to cool and add 3-4 Tbsp of whole chia seeds stir well and chill till firm
- Spoon 1 cup of jam onto chilled fig base and spread evenly
- You will have some jam left over
Crumble
- Melt coconut oil in a frying pan on high heat.
- Add the oats to the frying pan and toast evenly (stirring regularly to brown).
- Add maple syrup and let the heat bubble syrup so it coats mixture evenly.
- Allow to cool and it will go crispy. Sprinkle over jam layer. Slice bars and dive in!
