Easter basically means brunch. Long weekend, baked to perfection, pastry-filled brunch. And it also means a hearty side of chocolates fashioned as eggs, animals, squares, creme-filled… Ok, we’ll stop there. Looking for something you can whip up to replace some of that Easter candy? Or, in reality, that will taste really wonderful alongside your Easter candy? We’ve got the thing for that.
Since you’ll be wanting to achieve the holiday-style gathering mentioned above, and since there’s never a wrong time for berry crumbled anything, let’s indulge ourselves in a Freedom Foods take on this perennial favourite. Nutritional Adviser Dr Joanna McMillan is helping us create the type of berry crumble that your friends, family and breakfast-loving cohorts will still be talking about next year. Read on for the recipe.
Oat & Barley Berry Crumble Slice
Vegetarian and Dairy free
Serves 8 (winky face)
Line a 20x30cm slice tin with baking paper. Preheat the oven to 180°C.
Combine the oats & barley, almond meal, flour, salt, mixed spice and brown sugar in a mixing bowl. Add the eggs and extra virgin olive oil and stir with a spoon until well combined.
Tip the mixture into the prepared slice tin, reserving about a cup of the mixture to use as the topping. Spread the mixture in the tin and using your fingers or the back of a spoon press down firmly to cover the bottom of the tin evenly.
Tip the berries over the top and spread out evenly over the base. Break the raspberries up a little with your fingers as you do so.
Sprinkle the remaining crumble mixture over the top.
Bake in the oven for 35-40 minutes or until golden brown. Leave to cool in the tin for 5 minutes before slipping out onto a wire rack to cool completely. Cut into slices and serve.