Why is chocolate crumble not a thing? Adding some cocoa powder to a basic crumble bars recipe works wonderfully here! The crumble itself isn’t very sweet, but the jam-coated raspberries balance things out. I recommend using jam with the highest fruit percentage you can find. That is, unless, you don’t mind these bars being on the sweeter side of things.
Prep time: 15 minutes | Cook time: 42 minutes | Ready in: 1 hour 10 minutes, plus cooling | Yield: 16 bars
gluten-free: Certified gluten-free oats, Whole-grain teff flour | dairy-free or vegan: Coconut oil, and make sure your jam is vegan
Teff Raspberry Chocolate Crumble Bars Recipe
1½ cups (138 grams) rolled oats
¼ cup (29 grams) Dutch-process cocoa powder, sifted if lumpy
2⁄3 cup (105 grams) whole-grain teff flour or 2⁄3 cup (83 grams) whole-wheat flour
½ cup (100 grams) light brown sugar or raw sugar
¼ teaspoon baking powder
¼ teaspoon salt
½ cup (113 grams) melted coconut oil if using teff–¾ cup (168 grams) melted coconut oil if using whole-wheat flour
2 cups (250 grams) fresh or frozen raspberries*
6 tablespoons (125 grams) raspberry jam (page 188)
½ teaspoon vanilla extract
* If using frozen raspberries, let them sit at room temperature for about 20 to 30 minutes. They should be neither totally frozen nor thawed. If any liquid has pooled, drain it. If your raspberries have ice crystals or seem watery, fully thaw and drain the liquid.
Preheat the oven to 375°F (190°C). Line an 8 × 8-inch (20 × 20 cm) baking pan with parchment paper, leaving an overhang on opposite ends.
In a large mixing bowl, stir together the oats, cocoa powder, flour, sugar, baking powder, and salt. Stir in the melted coconut oil. The dough may have a wet texture.
Reserve ¾ cup (160 grams) of dough and scoop the remaining dough onto the bottom of the prepared baking pan. Use a spoon to spread it evenly over the bottom. Bake for 12 minutes. The crust will bubble and not feel crisp like a regular crust. It will harden slightly as it cools. Cool the crust for at least 10 minutes while you prepare the filling.
In a medium mixing bowl, gently stir together the raspberries, jam, and vanilla. Mash the raspberries very slightly with a fork to make them easier to spread. Spread this evenly over the baked crust and then sprinkle the remaining oat mixture over the fruit filling. Bake for 30 minutes or until the crumble topping feels crisp and the filling is bubbly. They may look “soupy” when you pull them out of the oven, but as long as they’re bubbling and the topping is crisp, they’re done. They firm up as they chill and should then be chewy.
Refrigerate for 2 hours before cutting. Let the bars cool completely in the pan, about 2 hours. Using the parchment paper overhang, lift the bars out of the pan and cut into squares. Refrigerate in an airtight container for up to 4 days.
Tip: These bars get soft at room temperature, so if you want to take them with you on the go, freeze them for 2 to 3 hours first!
Reprinted with permission from The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies and More, by Erin Dooner, The Countryman Press 2015
Image: © Erin Dooner 2015
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