Gluten-Free Vegan Persimmon Crumb Bars
Ingredients
Filling
- 4 cups persimmon
- 2 tbsp juice from an orange
- 3 tbsp 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
- 1/2 tsp sea salt
- 2/3 cup maple syrup
- 1/4 cup coconut oil
Preparation
Preheat oven to 350°F.
Prepare the persimmon filling by adding sliced persimmons and sugar to a medium-sized pot, heat over medium-high heat, and stir for 5 minutes until persimmons release their juices, then add orange juice and chia seeds, stir for another 5 minutes until the filling is thick but not dry, and set aside to cool.
In a large mixing bowl, combine oats, almond flour, tapioca flour, salt, and baking powder until well mixed, then add maple syrup and melted coconut oil, and mix until incorporated.
Grease an 8x8 baking pan with oil or line it with parchment paper, divide the dough/crumble mixture into two parts, press one half into the bottom of the pan, spread the persimmon filling evenly over it, and sprinkle the remaining dough/crumble mixture on top.
Bake for 20-25 minutes until the top is crispy.
Allow to cool before slicing, and store leftovers in the fridge for up to a week or in the freezer for up to a month.
