Hi friends!
Time for another installment of bake your pantry (/freezer) – this is a great catchall recipe for all those random things we all have lying around.
As written, it happens to be grain & gluten free, refined sugar free, dairy free, vegan & paleo! Woohoo! That being said, substitute at will. No coconut oil? Great, use ghee or butter. No pecans? No problem – sub in walnuts, peanuts, almonds, whatever. I love these bars for that reason – they’re infinitely flexible. The fruit can be swapped out for fresh as opposed to frozen, or swapped for different fruit entirely.
Things here are pretty much same same, though we did do a nearly 11mi hike from C’s place this afternoon and I am POOPED. Thank all that’s holy there was a giant plate of nachos and a quesadilla happening immediately when we got back… I think those lasted all of 10 minutes. Complete annihilation.
On another note, everything is blooming here and it’s beauuuutiful. Springtime flowers are so pretty.
(particularly proud of that photo!)
All in all, a good weekend, despite the obviously strange times we’re currently living in. I hope yours were similarly restful <3
Nutty Berry Crumble Bars
A catch-all for all those random nuts and seeds in your pantry, not to mention the half-empty bags of frozen fruit! Let’s do a pantry clean out, shall we? No pecans? No worries – sub in almonds, walnuts, whatever you have on hand. The fruit is infinitely flexible too, so use what you have! Feel free to riff on this. Gluten & grain free, dairy free, refined sugar free, paleo, vegan. A Wait are those Cookies original. Yield: 1 8-9″ pan; serves several.
For the berry filling
1/2 bag (~1 c) frozen blueberries, or fresh
1/2 bag (~1c) frozen raspberries, or fresh
zest & juice of one lemon
zest & juice of one lime
1 tbsp maple syrup
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla
In a small saucepan, heat berries, lemon & lime zest and juice, maple, sea salt, and tapioca until the berries have popped and the liquid is just barely boiling, 10ish minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.
For the crust & crumble
2.5 c almond flour
1 tbsp vanilla
1/4 tsp sea salt, heaping
3 tbsp maple
5 tbsp melted coconut oil
1/2 c chopped pecans
1/4 c unsweetened coconut
3 tbsp black sesame
Preheat the oven to 350 and line some kind of 9” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 9” pie plate. In a large bowl, stir almond flour, vanilla, salt, maple, chopped pecans and coconut oil together. Reserve a heaping half cup and stir in the black sesame and coconut (this will be the top bit) – set aside. Press the rest of the dough into the base of the pan, and bake for 12-15 minutes until set. Remove from the oven and top evenly with cranberry chia jam. Crumble the rest of the reserved topping on the berries, and bake for another 23-25 minutes, until the top is lightly golden brown and the berries are bubbly. Remove and let cool completely before serving. It’s also fabulous cold – I made mine the night before serving, refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)
Wait...are those...cookies?! 