Guilt-less Desserts & Treats for your Family
In 10 days we are moving house. We’re not going far, but due to increasing size of my belly we need more space. We could fit a new baby into our current house but we’d be tripping over each other (and the Lego) on a continual basis so it was time. Time to leave our first family home. The place where we got engaged, where the boys took their first steps and where we baked many, many cakes.
The thing I will miss most about my house is the oven. The most overused appliance in our house, the oven was my special extravagance when we renovated our kitchen when I was pregnant with 5yo H. It has a side opening door at chest height (so there’s no need to bend over or reach in and burn your arm hairs off), big racks and a pre-set timer (which has come in handy in many busy nights).
The thing I’m most looking forward to in our new house (and what I am constantly telling people about when they ask about the big move) is having 2 toilets. I know, it sounds simple and ridiculous but if you only knew the fights this has caused. Our toilet is in our bathroom/laundry and has 2 doors so not only is it a bit crowded there is no chance at all for privacy. Apparently it doesn’t matter where you are; the fact that you can’t get away means that you are a prime target for whining, requests for refereeing and everything else that could surely wait another 5 minutes!!
I have been baking up a storm to make the most of my oven before I have to say good bye to it (I can’t promise there won’t be tears). I recently found this Berry Crumble Bar and at the same time found a Blueberry and Walnut Slice in a new cookbook I was given. I decided to combine the 2 ideas, healthify them and make a super delisious Berry and Walnut Crumble Slice.
This Berry and Walnut Crumble Slice is so full of juicy berry flavour and nutty crunch and it’s all without the guilt. The berries are the main source of sweetness in this tasty slice, which I admit I ate for breakfast with a dollop (or 2) of Whipped Coconut Cream. But why not?!
This Berry and Walnut Crumble is actually a really simple 2 bowl dessert. The base and crumble are formed from the same dough which is made in a food processor (or mixed by hand) and the berry mixture is a simple stir and mix. A quick assembly then it’s time to bake, cool and devour. Now you may feel tempted to slice and eat the crumble slice straight from the oven (which you are entitled to do) but it will set and be easier to eat and handle when completely cooled. You can quicken this process (and therefore your ability to eat the whole dessert!) by putting it in the fridge. I made my Berry and Walnut Crumble Slice the night before so it was ready first thing in the morning.
Berry Walnut Crumble Slice
Biscuit Slice And Crumble
- 1 Cup Coconut Flour
- 3/4 Cup Walnut Meal other nuts/seeds can be substituted
- 3/4 teaspoon Baking Soda
- Dash of Salt
- 3 Tablespoons Coconut Oil
- 3 Tablespoons Maple Syrup or Honey
- 3 Eggs
- 3 teaspoon Vanilla Extract
- Extra: 1/3 Cup Walnut pieces
Berry Layer Mixture
- 2 1/2 Cups Berries of choice or a mixture of many (fresh or frozen will work)
- 1 Tablespoon Lemon Juice
- 2 teaspoons Arrowroot increase to 3 if using 2 Tablespoons of Maple Syrup
- 1-2 Tablespoons Maple Syrup or Honey optional depending on tartness of berries
- Preheat the oven to 175C/350F.
- Line and grease a Medium sized baking tray (mine was 16cm (6 1/2 inch) by 25 cm (10 inch)) or 20cm (8 inch) square cake tin. Ensure baking paper is high on 2 edges to assist in removing the slice.
- Place all the ingredients for the Biscuit Slice and Crumble into a kitchen processor and blend for 30 seconds.
- Scrape down the sides and pulse until a dough forms.
- Take 1/3 of the dough and put aside to use for the crumble.
- Using your hands spread the remaining base dough over the tin until it covers the surface and is even.
- Combine the berry layer mixture ingredients in a small bowl and spread evenly over the base.
- Take the remaining crumble and add the extra walnuts.
- Sprinkle the walnuty crumble evenly over the berry layer.
- Bake in the oven for 25 to 30 minutes, or until the crumble topping has started to slightly brown (but not burn).
- Allow to cool completely in the tin before removing. The crumble slice will behave nicer when sliced after it has been chilled.
- Cut into slices and serve (the number of slices will depend on the size of the tin used). Can be served with whipped coconut cream.