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Would you rather have granola for breakfast or a raspberry chia jam crumble? Made by @prispuddings⠀⠀
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???FOLLOW @ChubbyVeganGirls for more vegan recipes!???
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CRUMBLE INGREDIENTS
125g oat flour
75g rolled oats
20g coconut oil or 1 tbsp
60g agave syrup
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TOPPING
1/3rd of base crumble
30g cashew butter
1 tbsp coconut sugar ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
CHIA JAM
180g raspberries
3 tbsp agave
4 tbsp chia seeds
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METHOD
1. Preheat the oven to 180C and soften the coconut oil by heating it up slightly)(don’t melt entirely)
2. Mix together the base ingredients and set aside 1/3rd of the mixture
3. Fill a 15 x 15cm tray with the remaining 2/3rd of the crumble mix and press down
4. Bake at 180 C for 15 minutes
5. Mix the remaining crumble with cashew butter and coconut sugar, scatter in a tray and bake for 8-10 minutes until golden
6. Whilst the crumble is baking, to maks the chia jam, mash the raspberries in a saucepan on low heat until it turns into a compote
7. Take the saucepan off the heat and stir in the agave syrup and chia seeds. Set it aside for 15 minutes to thicken (this will be faster in the fridge
8. Once the crumble base and topping are ready, leave to cool slightly for 5 minutes and then assemble by spreading the jam over crumble base, and top with golden crumble ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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