These bars can be made as softer cakey bars or crisper bars depending on the nature of the fruity layer.With the freeze dried fruit and chia compote the bars are softer, you could omit the fruity layer entirely and add chopped dried berries into the mix for a crisper overall texture. Make sure you grind the tiger nuts very finely to avoid a gritty texture, or use our pre-ground tiger nut flour.
Makes approx 12 squares
1 ½ cups ground tiger nuts (or our tiger nut flour)
1 ½ cup oats
½ cup coconut oil– melted
¼ cup mulberry crumble (or dried berries)
approx. 2 tbs coconut syrup (to taste)
2 tbs chia seeds and 3 tbs warm water (mixed to gel)
½ cup chopped nuts for topping (optional)
Mix the ground tiger nuts or tiger nut flour with the oats, dried fruit, coconut oil and syrup. Add the chia ‘gel’ to help bind. Set approx ¼ cup of the mix aside for the topping if adding the fruity layer. Press the remaining mix firmly into an 8” square pan. Bake for approx 15-20 at 180C minutes until golden.
If adding the fruity layer, add all ingredients to a small bowl and allow to sit and gel while the base is cooking. Mash the strawberries pieces a little with a fork once softened. Spread the compote evenly over the crumble base and lightly press in the chopped nuts and leftover crumble mix. Bake for an extra 5 minutes or so until the topping is golden. Allow to cool fully before serving to avoid the bars crumbling.
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