Seasonal GF + Vegan Blackberry, Apple and Cobnut Crumble bars

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!

Servings	Prep Time
9 Bars	15 Minutes

Cook Time	Passive Time
35 Minutes	30 minutes

Servings	Prep Time
9 Bars	15 Minutes

Cook Time	Passive Time
35 Minutes	30 minutes

Seasonal GF + Vegan Blackberry, Apple and Cobnut Crumble bars

Servings	Prep Time
9 Bars	15 Minutes

Cook Time	Passive Time
35 Minutes	30 minutes

Servings	Prep Time
9 Bars	15 Minutes

Cook Time	Passive Time
35 Minutes	30 minutes

Ingredients

Apple and Blackberry Jam

2 cups foraged apples cored and chopped
1 1/2 cups foraged blackberries Frozen or fresh
1/2 lemon juice
1 tbsp Maple Syrup can sub Agave nectar
2 tbsp Chia Seeds
pinch Himalayan salt
1.5 tbsp Water

For the Base

3/4 cup buckwheat flour
1 cup ground almonds
1/3 cup Maple Syrup can sub Agave nectar
1/3 cup melted coconut oil
pinch Himalayan salt

Crumble Topping

1/4 cup buckwheat flakes can sub gluten free oats
3 tbsp ground almonds
1/2 cup chopped roasted cob nuts
2 tbsp Coconut Oil

Servings: Bars

Units:

Instructions

First things first! Start by making the Blackberry and Apple jam filling. Add the blackberries, prepared apples, water and maple and syrup into a saucepan
Gently heat until the mixture breaks down and becomes syrup like in texture. At this point add the lemon juice and chia seeds and stir together. Mash the mixture with a fork or potato masher and set aside for 30 minutes to help thicken.
Meanwhile, preheat your oven to 180C. Begin to make your crumble base by adding all the ingredients to a food processor and blend until the ingredients start to clump together. If the mixture is too dry add more oil, if too wet add more flour.
Now you can press the crumble base into your desired lined brownie tin. For this I recommend a square 20x20cm tin and bake for 20 minutes or until lightly golden. Set aside once ready.
To make the crumble topping, simply rub all the ingredients together with your fingers, just as you would with a regular crumble topping. Set aside.
Once the jam has thickened, evenly spread the jam on top of the crumble base, then sprinkle over the prepared crumble topping. Place this back into the oven for 10-15 minutes or until the jam is bubbling and the topping is golden.
Let the Crumble bars cool before cutting into slices and lastly...Enjoy 🙂

Recipe Notes

*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.

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