Hemp and raspberry Crumble Bars
These Hemp & raspberry crumble bars have a thick jammy layer of raspberries nestled between a cookie base and a hemp seed & oat crumble topping. They’re vegan, gluten-free, low in sugar and easy to make. If raspberries aren’t your favourite fruit, strawberries would also work really well for this recipe as well!
- For the base
- 150g gluten-free whole wheat flour
- 1/2 tsp baking powder
- 120g soft brown sugar
- Pinch of salt
- 1.5 tbsp Good Hemp Seed Oil
- 3 tbsp Good Hemp Seed Milk
- 1 tbsp vanilla extract
- Fruit filling
- 300g fresh raspberries, chopped
- 1 tsp lemon zest
- 2 tbsp caster sugar
- 2 tbsp corn starch
- Crumble topping
- 50g rolled oats
- 15g gluten free whole wheat flour
- 40g Good Hemp Seed Hearts
- 1 tsp cinnamon
- 4 tsp maple syrup
- 2 tsp Good Hemp Seed Oil
Preheat the oven to 180°C / 350°F and line an 8” square brownie pan with greaseproof paper.
To prepare the base, mix the dry ingredients together in one bowl-flour, baking power, sugar and salt.
Whisk together the wet ingredients in a separate bowl-hemp seed oil, hempseed milk, and vanilla extract.
Add the wet ingredients to the dry, stirring until mixed. Press the base mixture into the bottom of the brownie pan in a thin, even layer.
To prepare the raspberry filling, gently toss together the raspberries, lemon zest, caster sugar and corn flour. Spread the fruit filling evenly across the base layer in the pan.
To prepare the crumble topping, stir together the oats, flour, hemp seed hearts and cinnamon. Pour in the maple syrup and hemp seed oil then stir and mix with your hands until it’s a crumbly texture. Sprinkle over the top of the raspberries in the pan.
Bake at 180°C / 350°F for 30-35 minutes, until the topping feels firm. Let them cool completely at room temperature for a couple of hours before removing from the pan and slicing into bars.