Autumnal Crumble Bars using Foraged Apples, Blackberries and Cobnuts. Healthy, autumnal + seasonal eats.
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There is so much joy that comes with sourcing your own food in nature. Not only is there the benefits from eating seasonally and locally - Foraged foods are packed full of nutrition and contain no unnatural chemicals that can be found in supermarket produce. It gives you a chance to be experimental too which is where these Gluten Free, Refined Sugar Free + Vegan Apple, Blackberry and Cobnut Crumble Bars come in!Â
Servings | Prep Time |
9 Bars | 15 Minutes |
Cook Time | Passive Time |
35 Minutes | 30 minutes |
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Autumn has got to be the most magical time of the year! September, October and November has bought an abundance of foods found in nature and the harvest season has rewarded us with the fruits of natures hard work.
It has been a pleasure to go out and forage such delightful seasonal foods found a stones throw from away from my doorstop in Wales. I have been particularly lucky to find plenty of Blackberries, Apples and Cobnuts! I have never foraged Cobnuts before and after researching them I am shocked to discover how nutritious and tasty they are. Cobnuts are part of the hazel nut family and when picked young and fresh they have a yummy sweet creaminess to them. They are also very tasty roasted! Cobnuts are growing in popularity, so much so that this year I found Waitrose selling them! So, If you are lucky enough to pick them fresh I highly recommend it 🙂
   There is so much joy that comes with sourcing your own food in nature. Not only is there the benefits from eating seasonally and locally - Foraged foods are packed full of nutrition and contain no unnatural chemicals that can be found in supermarket produce. It gives you a chance to be experimental too which is where these Gluten Free, Refined Sugar Free + Vegan Apple, Blackberry and Cobnut Crumble Bars come in!Â
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*Note: To roast the Cobnuts, place de-shelled nuts evenly onto a baking tray and roast on 160C for 10-15 minutes, until nicely roasted in colour and have a crunch to them.