Pumpkin Crumble Bars - vegan, glutenfree, oilfree |
Author: Annelina Waller
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- crust and crumble:
- 90 g oat flour
- 90 g almond flour
- 100 ml maple syrup
- 100 g almond butter
- ½ tsp baking powder
- filling:
- 400 g pumpkin, cooked
- 150 g dates
- 2 heaped tbs cornstarch
- 1 tsp cinnamon
- Preheat oven to 180 degrees C°.
- In a bowl, knead the ingredients for the crust into a dough.
- Put ¼ of dough aside and save for crumbles.
- Cut a baking paper for a 4-sided cake tin so that the edge of the tin is also lightly covered.
- Press the dough into the cake tin. If necessary, use a water glass to help and press the dough evenly into the mold until the dough sticks well together. Pre-bake for 10 minutes.
- For the filling, mix the pumpkin puree, dates, corn starch and cinnamon in a blender until creamy.
- Transfer filling on your pre-baked crust and spread evenly.
- Sprinkle the rest of the dough on top of the filling and bake for about 30 more minutes.
- Take the cake out of the oven and let it cool completely so that the mixture can harden.
- Then cut into the desired shape and enjoy with coconut cream or whatever you wish.
Recipe by Annelina Waller at https://annelinawaller.com/pumpkin-crumble-bars-oil-gluten-refined-sugar-free/
3.5.3251