(Phew that’s a long title). This recipe is vegan, gluten free, and doesn’t contain any granulated sugar (a rare sight for sweets on Burns Bites). Surprisingly, it also tastes good and has a satisfying texture thanks to the crunchy almonds, slightly chewy base, and thick chia-jam filling.

I recommend for those with dietary restrictions, and anyone who wants a healthy-er treat. 

Ingredients:

2 cups of raspberries or frozen mixed berries (whatever you have on hand)

3 tablespoons chia seeds

¼ cup maple syrup

Large squeeze of lemon juice

2 cups rolled oats

1 cup almond flour

¼ teaspoon salt

¼ teaspoon cinnamon

¼ teaspoon vanilla extract

½ cup maple syrup

¾ cup almond butter (I prefer chunky)

½ cup chopped raw almonds

Instructions:

Preheat oven to 350 degrees F. Line an 8” by 8” pan with parchment paper.

Mash the berries in a small saucepan. Mix in seeds, maple syrup, and lemon juice, and place over medium low heat. Simmer for at least five minutes, stirring occasionally to ensure no sticking occurs. Once the chia seeds have begun to swell up and the mixture looks thick, remove from heat.

In a large bowl, combine oats, almond flour, salt, and cinnamon. In a small bowl, mix together the vanilla, maple syrup, and almond butter. Pour the wet ingredients into the large bowl and mix with your fingers until the “dough” has a clumpy, sticky, but well combined texture.  

Press about 2/3 of the crumble dough into the lined baking pan. Spoon over the raspberry filling and spread until there is an even layer. Drop remaining crumble dough in clumps on top.

Set a timer for 10 minutes and place the crumble in the preheated oven. When the timer goes off, sprinkle the chopped almonds on top and rotate the pan. Bake for 20 to 25 additional minutes, or until the crumble topping is properly golden.

Cool completely, cut into squares, and serve! Keeps well for 2-3 days at room temperature, and can be frozen for up to 3 months.