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Maqui Berry Crumble Bars Recipe
Made from only clean ingredients, these delectable treats are just sweet enough without being too high in sugar.
INGREDIENTS1 Tbsp Navitas Organics Chia Powder 2 Tbsp Water 1 cup Spelt Flour 2 cups Oat Flour, divided ½ cup + 1 Tbsp Navitas Organics Coconut Palm Sugar, divided ½ tsp Sea Salt, divided ¾ cup unsweetened Almond Butter, divided 5 Tbsp room temperature (solid) Coconut Oil, divided 1 Tbsp fresh Lemon Zest ½ cup blanched Almond Slivers 1 Tbsp Navitas Organics Lucuma Powder ¼ tsp ground Cinnamon 6 ounces fresh Raspberries 1½ tsp Navitas Organics Maqui Powder 6 large Medjool Dates, pitted |
DIRECTIONSIn a small bowl, whisk together the chia powder and the water. Set aside to allow the mixture to thicken. In a large bowl, add the spelt flour, 1 cup of oat flour, 6 tablespoons coconut sugar, and ¼ teaspoon sea salt. Mix well. A spoonful at a time, add 8 tablespoons almond butter, spacing out the spoonfuls across the contents of the bowl. Add 3 tablespoons of coconut oil, using the same spacing system. Add the gelled chia mixture and lemon zest. Using your fingertips, mix together the flour mixture with the added ingredients, distributing the fats evenly to form a dough. Do not over-mix. Shape the dough into a ball, wrap with plastic, and refrigerate for one hour. Meanwhile, toast the almond slivers over low heat until golden and fragrant – about 3-5 minutes. Remove from heat, let cool, then chop coarsely. Add the almonds to a medium bowl, then mix with the remaining 1 cup oat flour, 3 tablespoons coconut sugar, lucuma, cinnamon, and ¼ teaspoon salt. Add the remaining 4 tablespoons almond butter and 2 tablespoons of coconut oil using the same method as in the previous step. Combine the ingredients using your fingertips, until all the flour is incorporated into crumbles. Cover the crumbles and refrigerate. Place the raspberries and maqui powder in a high-speed blender (or a food processor). Blend into a liquid. One at a time, add the dates, and blend into a thick, smooth paste. Use a silicone spatula to transfer all of the contents of a blender to a bowl, cover, and refrigerate. Preheat the oven to 375° F. Line a 9”x13” baking pan with parchment paper, with overhanging flaps on two sides for easy removal. Remove the dough ball from the refrigerator, and spread out evenly over the bottom of the pan. Use your fingertips to press the dough firmly into the pan, forming a flat, compact layer. Use a fork to prick the surface to help the dough aerate. Bake for 10 minutes. Remove the pan from the oven, and spread the berry-date filling evenly on top of the crust. Sprinkle the crumbles on top. Bake for another 25-30 minutes, or until the top begins to turn golden. Place the pan on a wire cooling rack for 15 minutes. Use the parchment sling to carefully remove the pastry from the pan, and let cool entirely, before cutting into slices. Berry Crumble Bars are best stored covered, in a dark environment, where they will keep for up to 5 days. Makes 18 Bars Submitted by Julie Morris |
Made from only clean ingredients, these delectable treats are just sweet enough without being too high in sugar.
Ingredients
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1 Tbsp. Navitas Organics Chia Powder
2 Tbsp. water
1 cup spelt flour
2 cups oat flour, divided
½ cup + 1 Tbsp. coconut sugar, divided
½ tsp. sea salt, divided
¾ cup unsweetened almond butter, divided
5 Tbsp. room temperature (solid) coconut oil, divided
1 Tbsp. fresh lemon zest
½ cup blanched almond slivers
1 Tbsp. sweetener of choice
¼ tsp ground cinnamon
6 ounces fresh raspberries
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1½ tsp. Navitas Organics Maqui Powder
6 large Medjool dates, pitted
Directions
In a small bowl, whisk together the chia powder and water. Set aside to allow the mixture to thicken.
In a large bowl, add the spelt flour, 1 cup of oat flour, 6 tablespoons coconut sugar, and ¼ teaspoon sea salt. Mix well.
A spoonful at a time, add 8 tablespoons almond butter, spacing out the spoonfuls across the contents of the bowl. Add 3 tablespoons of coconut oil, using the same spacing system. Add the gelled chia mixture and lemon zest.
Using your fingertips, mix together the flour mixture with the added ingredients, distributing the fats evenly to form a dough. Do not over-mix. Shape the dough into a ball, wrap with plastic, and refrigerate for one hour.
Meanwhile, toast the almond slivers over low heat until golden and fragrant, about 3-5 minutes. Remove from heat, let cool, then chop coarsely. Add the almonds to a medium bowl, then mix with the remaining 1 cup oat flour, 3 tablespoons coconut sugar, sweetener, cinnamon, and ¼ teaspoon salt. Add the remaining 4 tablespoons almond butter and 2 tablespoons of coconut oil using the same method as in the previous step. Combine the ingredients using your fingertips, until all the flour is incorporated into crumbles. Cover the crumbles and refrigerate.
- Place the raspberries and maqui powder in a high-speed blender (or a food processor). Blend into a liquid. One at a time, add the dates, and blend into a thick, smooth paste. Use a silicone spatula to transfer all of the contents of a blender to a bowl, cover, and refrigerate.
Preheat the oven to 375° F. Line a 9x13-inch baking pan with parchment paper, with overhanging flaps on two sides for easy removal.
Remove the dough ball from the refrigerator, and spread out evenly over the bottom of the pan. Use your fingertips to press the dough firmly into the pan, forming a flat, compact layer. Use a fork to prick the surface to help the dough aerate. Bake for 10 minutes.
Remove the pan from the oven, and spread the berry-date filling evenly on top of the crust. Sprinkle the crumbles on top. Bake for another 25-30 minutes, or until the top begins to turn golden. Place the pan on a wire cooling rack for 15 minutes. Use the parchment sling to carefully remove the pastry from the pan, and let cool entirely, before cutting into slices.
Bars are best stored covered, in a dark environment, where they will keep for up to five days.