Surat, Gujarat
6 hours ago
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Berry Crumble

12-15 bars


30 minutes


35 minutes


1 hour 5 minutes



1 2/3 cup of puréed strawberries and blueberries
¼ cup of Anthony’s Cane Sugar
¼ cup of Anthony’s Arrowroot Flour
2 tsp Anthony’s Chia Seeds
1 tsp flax seeds
½ tsp of Agar Powder dissolved in 1 T of hot water

Ingredients for Crust

1 cup of Anthony’s Almond Flour
1 cup of Anthony’s Brown Rice Flour
½ cup of Anthony’s Tigernut Flour
1 cup of Anthony’s Coconut Flour
1 cup of Anthony’s Coconut Oil
1 tsp of Anthony’s Cinnamon
¼ tsp of nutmeg
½ cup water
½ cup of old fashioned rolled oats


Preheat the oven to 350 degrees and grease a 9X9 or 8X8 inch pan.
In a food processor, combine all of the ingredients for the filling. Process until smooth.
Place the filling in the refrigerator.
In a bowl, add the almond flour, brown rice flour, Tigernut flour, cinnamon, & nutmeg and stir to combine.
Add the coconut oil to the bowl and cut it in until combined with the flours.
Next, add the water and oats to the bowl and stir to combine. It can be easier to use your hands to combine the dough.
Spread ½ of the dough into the bottom of the pan and pat down into a smooth and even layer.
Place the pan in the oven and cook at 350 degrees Fahrenheit for 20 minutes.
Once the crust is finished, remove from the oven and remove the fruit mixture from the refrigerator.
Add the fruit mixture to the top of the cooked crust and spread evenly.
Use the other ½ of the dough mixture and crumble on top of the fruit layer.
Return the pan to the oven and cook for 20 minutes.
Remove the pan from the oven and let the bars cool.
Store the leftovers in the refrigerator.



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