These raspberry and almond crumble squares are like really nice fancy flapjacks, but pretty healthy. They have no oil, no refined sugar, contain loads of goodness in the raspberries, bananas, almonds and oats, and are very much mini-vegan approved and mammy approved. Me and the kids had to test lots of them for the blog, and the rest keep disappearing from the fridge now!
They are also handy for baby led weaning, and the raspberries make them wonderfully messy! They’re a great treat for toddlers, and good for picnics or lunchboxes. We eat them for breakfast or as a snack or even dessert.
This can also easily be made gluten free by using a gluten-free flour mix (I used Dove’s Farm gluten free plain flour) and gluten free oats. Or you can use normal wheat flour or a mix of white and wholegrain flour would be lovely.
2 cups plain flour
2 cups oats plus a handful for the crumble
1 cup ground almonds
4 tbsp. agave syrup (maple syrup or date syrup will work too)
A handful of flaked almonds
How it’s made:
Preheat oven to 180 degrees Celsius. Line a square cake tin with greaseproof paper or use a non-stick tin.
In a large bowl mix the flour, 2 cups of oats, and ground almonds.
Mash or blend the bananas until fairly smooth. Mix the banana and agave syrup into the flour mixture. I find it easiest to mix it with my hands to really smoosh it all together.
Press the mixture into the cake tin and press down on it using your fingers or the back of a spoon.
Sprinkle the raspberries on top. Slightly press them into the mixture so they stick.
Bake for 10 minutes until the oven.
After the 10 minutes, sprinkle a handful of oats and flaked almonds on top and return to the oven for 10 more minutes until the almonds are toasted, keeping an eye on it so the almonds don’t burn.
Remove from the oven and allow to cool. Then slice it into squares and take out of the tin.