STRAWBERRY CRUMBLE PIE & ALMOND DRIZZLE

STRAWBERRY CRUMBLE PIE & ALMOND DRIZZLE

Am I
making these names up as a excuse to have sweet cake in the morning?
Well, in these bars I combined fruit, fiber and good fats. So its
practically a qualified breakfast. Not too sweet with a dense and sticky
consistency. The strawberries get a beautiful dark red colour while
baking. Whenever I have some left over I convert them into a cake
batter. It is so easy yet healthy and delicious! You know by now that I
like to have variety and use my recipes in many different ways.
The bars are great for a time limited morning to just grab and go, for a
cake & tea afternoon or crumbled over a yoghurt bowl.

This time they got dressed with a white chocolate almond coating. The recipe makes a lot so you can freeze the rest and you get a bar of heavenly white chocolate.
I call myself lucky to have a very clever aunt who gave me a one liter
raw almond butter supply for my birthday. Since then I used it for
creamy smoothies & curries, ice cream and pasta sauces. But for the
blog I wanted a usage worth mentioning.

Raw almond butter is one of the most decadent & valued food I possess. 

Eating
nuts/ nut butters increases your intake of healthy unsaturated fats.
Almond butter can replace foods higher in saturated fat, like
butter, palm oil and mayonnaise. It may help to lower LDL (bad
cholesterol) and help to raise good cholesterol levels. It
contains nutrients such as magnesium, potassium and calcium. And is
also high in fiber, protein, vitamin E, and antioxidants.

I
sense you can already imagine how delicious and rich a strawberry oat
bar + white chocolate almond butter tastes like? They work really well
together! 

I
hope you try them. They are kind of a new take on baked oatmeal with a
creamy smooth coating. You could also place them in the fridge for 30
minutes prior to eating and the coating will firm up.

Strawberry Breakfast Bars
makes 1 baking tray

2 cups Brown rice flour 
3 cups Oats ( turned into flour) 
1 Tbsp Baking powder 
1 cup shredded Coconut 
1 tsp salt 
1 tsp Cinnamon 
+ 1 Tbsp Brown rice flour 
+ a handful sesame seeds 

1 cup Maple syrup 
1 cup Almond milk 
3/4 cup Coconut oil 
2 Tbsp Flax seeds + 8 Tbsp warm water 

5 cups Strawberries ( fresh or frozen) 
3 Tbsp Coconut sugar ( optional)  

Directions 
Prepare the flax seed/ water mixture in a bowl, whisk for one minute and put aside.  
cut the strawberries in half and place them with the sugar into a pot on medium heat for 5-10
minutes. 
Combine
the dry ingredients in a large bowl. Melt the coconut oil and add it
plus the milk and
syrup to the flax seeds. Mix the wet ingredients with
the dry. Add the strawberry liquid from the
pot. It should be a wet
sticky cake batter. You can add more water or syrup depending on your
liking. 
Spread
the batter on a baking tray. Save a handful for later. Arrange the
strawberries equally.
Add 1 Tbsp flour to the saved batter. Crumble on
top of the strawberries. Finish by spreading
the sesame seeds. 
Bake at 175c for 35 minutes. 

White Chocolate Almond Butter  

1 cup Raw almond butter 
1/2 cup Cacao Butter 
1/2 cup Coconut sugar
1/2 tsp salt
1 tsp Vanilla powder 

Directions  
Melt the cacao butter carefully over a hot water bath. Add the almond butter, sugar and salt.  
Use as a liquid coating or freeze to make a chocolate bar. 
Enjoy!

What is your preferred way to use almond butter? Tell me in the comments or here! 

Love & Almonds for everybody! 
Gina