Blackcurrant Crumble Bars

Full credit for these goes to Angela from Oh She Glows, these are completely inspired by her Raspberry Chia Seed Jam Oat Crumble Squares. I followed her recipe with a few little tweaks and they came out so so so well, the blackcurrant 'jam' has a little sharpness, the topping is golden and crunchy and the base is just sweet and delicious. They are made from natural ingredients and sweetened with natural sweeteners (maple syrup and date syrup!) so you're getting a load of goodness and nothing nasty, they would even make a yummy on the go breakfast!

Ingredients

Blackcurrant Jam

3 cups of blackcurrants (fresh or frozen)

4 tablespoons maple syrup

2 tablespoons chia seeds

Oat Crumble

1 tbsp chia seeds mixed with 4 tablespoons water, left to set for 5 minutes

1/3 cup coconut oil, melted

1/4 cup maple syrup

2 tbsp date syrup

1 tsp vanilla extract

2 1/2 cups oats

1/2 cup oat flour (you can make your own by blending up oats)

1 cup almond flour

1/2 tsp baking powder

1/2 tsp salt

Method

1. Preheat the oven to 170 degrees, and line an 8 inch square baking tray with baking paper (I used a silicone tray so need for baking paper!)

2. In pan combine the jam ingredients and heat gently whilst stirring, the blackcurrants will begin to break down and combine with the syrup. Simmer over a low heat for 20 minutes, stirring frequently, whilst preparing the oat crumble. Leave the jam to cool for 10 minutes before adding over the base

3. In a large mixing bowl combine the chia seed water mixture, coconut oil, maple syrup, date syrup and vanilla extract, stirring until the ingredients are combined

4. Gradually stir in the dry ingredients to make a sticky dough

5. Press about two thirds of the mixture into the baking tray, using baking paper to press it down firmly and smoothly

6. Spread the jam (once cooled!) over the base evenly, and then sprinkle the remaining oat mixture over the top

7. Bake in the oven for 20-25 minutes, until the top is golden brown, then remove from the oven and leave to cool for 20 minutes. Carefully divide the bake into squares, and place on a cooling rack until completely cool, then store in an airtight container, if they make it that far!