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Cranberry Crumble Bars
This is a delicious anytime of the day sweet treat that's full of slow release carbohydrates, healthy fats and antioxidants.
I've picked cranberries as the juicy yet tart middle because they are such a wonderful source of vitamin C, E and K, along with dietary fibre these plump red berries have a high nutritional profile.
Enjoy this flapjack style base smothered in a cranberry jam with a nutty, oaty crumble top.
Store in an airtight container for 5 days
You will need:
For the base:
2 cups of rolled oats
¾ cup of melted coconut oil
¾ cup of almond flour
½ cup of almond butter at room temperature (or any nut butter you prefer)
½ cup of coconut sugar
1 tablespoon of chia seeds
1 teaspoon of vanilla extract
½ teaspoon of baking powder
For the middle layer:
3 cups of fresh or frozen (defrost beforehand) cranberries
¼ cup of honey
For the crumble top:
¼ cup of rolled oats
¼ cup of coconut sugar
¼ cup of slivered almonds
Honey for drizzling