Gluten Free Berry Crumble
For the Base:
3 cups almond meal
1 cup gluten-free oats
½ tsp. cinnamon
1/3 cup coconut oil, melted
1/3 cup maple syrup
1 tsp. vanilla essence
For the Filling:
2 cups blackberries (or any berries you have)
1 tbsp. maple syrup
1 tbsp. chia seeds
Preheat the oven to 180C. Line an 8-inch baking tin with baking paper.
In a large bowl, mix all of the crumble ingredients. Press about ¾ of the mixture into the base of the baking tin. Bake for 12 minutes until nice and golden.
In the meantime, make the blackberry filling by blending all of the ingredients in a high-speed blender until smooth.
Next, pour the mixture into a small pot and let it simmer gently on low heat for about 10 minutes, until thickened.
Spread the blackberry mixture over the base, and sprinkle with the remaining crumble.
Bake for another 12 minutes until top is golden. Then take it out and let it cool completely on a wire rack before slicing into bars.