Berry Crumble Bars

Tried this Berry Crumble Bar recipe this year for our NYE trip and it turned out delicious! I made one with all the berries (blue, black, red, and rasp) and another with strawberries, bananas, and peach. I prepped the filling a couple days before, then the crust and crumble were very easy to whip together the morning of breakfast. Not many ingredients whatsoever, paleo, gluten free, dairy free, and vegan, and still tastes amazing to all the people who like their gluten and dairy. It was kind of fun choosing which berries to use, and next time I'll definitely try another variation of fruits. Per the original recipe below, macros per 16 servings are 3.8g Protein, 5.6g Fat, and 18.6g Carbs. Add some eggs with this or any other protein source and you have a well-rounded delicious breakfast option. Let me know if you give this one a try! ​

Berry Crumble Bars
Ingredients:
Crust + Crumble

• 1 1/2 cups almond flour
• 1 cup rolled gluten free oats
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup maple syrup
• 1/3 cup almond butter

Filling

• 2 cups frozen berries (I did 1 cup each frozen raspberries + blueberries)
• 1 Tbsp lemon juice
• 2 Tbsp maple syrup
• 1/4 cup chia seeds (I ended up using ground chia seeds)

Directions:

1. Preheat oven to 350F and line an 8×8 baking pan with parchment paper or nonstick spray.
2. Warm berries, lemon juice, and maple syrup in a saucepan on medium heat.
3. Continually mash with a fork or potato masher until berries are bursting.
4. Turn off heat and add in chia seeds.
5. Stir and let cool completely, putting in fridge for 30 minutes, allowing the mixture to firm up.
6. In a bowl, combine almond flour, oats, baking powder and salt.
7. Add in maple syrup and almond butter and stir, feel free to use your hands to make sure everything is blended completely. You should be able to pinch the mixture and have it stick together.
8. Save a heaping 1/2 cup of dough to the side and flatten the rest into the 8×8 dish, pressing down firmly on the bottom. Set aside.
9. After jam has chilled in the fridge, pour berry filling over top of crust.
10. Sprinkle remainder of topping evenly over top of filling and bake for 35-40 minutes or until golden brown.
11. Let cool before cutting. 
12. Enjoy! Store in fridge.

Original recipe found here