Gluten Free + Vegan Persimmon Crumb Bars
Ingredients
- 4 cups persimmon
- 2tbsp juice from an orange
- 3tbsp chia seeds
- 1/2 cup coconut sugar
- dough/ crumble:
- 2 cups rolled oats
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/2 tsp baking powder
- 1/2tsp sea salt
Preparation
Preheat oven to 350f
Start by preparing persimmon filling
In a medium sized pot add sliced persimmons & sugar and turn fire on to a medium high
Stir for 5 minute until persimmons start releasing their juices
Add orange juice & chia seeds
Stir for another 5 minutes until left with a thick but not dry filling
Set aside to cool
In a large mixing bowl add oats, almond flour, tapioca flour, salt, baking powder and mix until well combined
Add maple syrup and coconut oil, mix until well incorporated
Use oil to grease 8x8 baking pan or use parchment paper to line baking pan
Split “dough/ crumble mixture” into 2 and use one half to line the bottom of baking pan
Pour persimmon filling on top and spread evenly with a spatula
Use the other half of “dough/ crumble mixture” and sprinkle over top
Bake for 20-25 minute until top is nice and crispy
Let cool before slicing, left overs will last a week in the fridge and about a month in freezer