Vegan Berry Crumble Slice


This was the newest addition to school lunch baking (you don't need kids to enjoy it though ), it got a full 100% from both boys and a 'please can you make that again mum'!!

I love oaty berry slice but wanted to make a plant based version lower in sugar and higher in plant based protein and fat - I find it keeps energy levels more stable and helps avoid that sugar crash and brain fog you get with high sugar foods

This was a mishmash of various recipes I found online, it seems to work well!! The tartness of the berries combined with the crunchy tasty oat and nut topping is super satisfying and delicious

Walnuts and chia seeds add a boost of omega 3 for healthy brains

I used frozen berries as its not Berry season here yet, you can sub fresh if you can get hold of them

1 cup blackcurrants 1 cup boysenberries or blueberries 3 Tbsp coconut sugar or maple syrup 2 tsp cornflour Juice of 1 orange

1 cup rolled oats 1/2 cup spelt flour (or gluten free flour) 1/2 cup ground almonds 1/2 cup dessicated coconut 1/4 cup coconut sugar 1 tsp baking powder 130g coconut oil, melted 1 flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water) 1/4 cup chia seeds 1/2 cup chopped mix nuts (I used Walnuts and almonds) for topping

Heat oven to 180deg centigrade

Heat berries, 3 Tbsp sugar, orange juice and Cornflour in sauce pan on low simmer until berries melt and it forms a sauce. Alternatively this can be done in microwave

Put rest of ingredients (apart from nut topping) in food processor and pulse to combine. It should stick together in balls when pressed with fingers

Line a 20cm baking tin Press half the oat into the tin as a base with your fingers Spread Berry mix evenly on top Sprinkle remaining oat mix on top then sprinkle nut topping over this

Bake for 25-30min until slightly golden Cool before eating, best stored in fridge

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