Gluten-free vegan healthy wholesome crumble bars with quinoa flakes, buckwheat flour, almonds, coconut and currants.
I’ve been trying to get this recipe to you for one week now, my computer crashed earlier this week and so far we had no luck bringing it back to life. I’m so upset about it, it’s been with me since the beginning of my blog and I’m so attached to it. You will understand if you’re a blogger! So right now I’m working on my husband’s computer while he’s out, but it’s just not the same :(
These scrumptious Redcurrant Quinoa Crumble Bars happened after visiting our friends in their new home in countryside and coming back with a huge bowl of redcurrants from their garden.
In this recipe I’m using quinoa flakes instead of oats and it’s worked magically. I found that I’ve been eating way too many oats and so I’ve moved over to quinoa flakes for a change, I also find that they suit me better. Quinoa flakes are more pricey than oats, but little goes a long way and if you haven’t tried making quinoa flakes porridge yet, you absolutely have to.
These crumble bars are super wholesome, very easy to make and you could happily adapt them to your liking and use any seasonal fruit to fill them with. In fact I’m already planning a savory version of these! Enjoy the recipe.
Redcurrant Quinoa Crumble Bars (gluten-free & vegan)
Gluten-free vegan healthy wholesome crumble bars with quinoa flakes, buckwheat flour, almonds, coconut and currants.
Ingredients
- 2 1/3 cups redcurrants (350 grams)
- 2 tablespoons coconut sugar
- 1 cup ground almonds (100 grams)
- 1/2 cup buckwheat flour (70 grams)
- 1/2 cup desiccated coconut (50 grams)
- 1/2 cup quinoa flakes (50 grams)
- 1 teaspoon cinnamon
- pinch sea salt
- 1/3 cup coconut oil, solid (80 ml)
- 1/4 cup maple syrup (60 ml)
Crumb topping:
- 1/2 cup flaked almonds (50 grams)
- +1/4 mixture
Instructions
- Preheat the oven to 350 °F (180 °C)
- Line 9"x 9" square baking dish with baking paper.
- Toss redcurrants with 2 tablespoons of coconut sugar and set aside.
- In a large bowl whisk together ground almonds, buckwheat flour, desiccated coconut, quinoa flakes, cinnamon and sea salt.
- Add coconut oil and maple syrup to the dry mix and using your hands mix everything well together until you have crumbly sticky mixture.
- Spoon 3/4 of a mixture into your baking dish and press tightly down to make the base.
- Arrange redcurrants evenly on top.
- Add flaked almonds to the remaining mix and crumble on top of the redcurrants.
- Place into the oven and bake for about 40 minutes until browned on top.
- Leave to cool down before cutting into 16 bars.
- Enjoy!
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving:Calories: 287Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 116mgCarbohydrates: 27gFiber: 5gSugar: 14gProtein: 5g
what’s the 1/4 mixture for the crumb topping? looks like something was left out.
I made these today and they’re delicious! I picked red currants from a friend’s bush last weekend and this was the perfect recipe for them. I had a little less than 2 cups so I topped it up with raspberries from my garden, which is a delicious combo. I added 1 1/2 tablespoons of chia seeds with the fruit and sugar because I thought it looked too wet.
Instead of cinnamon I opted to add zest from one lemon, and I used oat flakes instead of quinoa flakes only because I didn’t have any in my pantry. They are the perfect balance between sweetness and acidity. Thank you!