We are all about a sweet breakfast treat, and this healthy old-fashioned Gluten-Free Vegan Coffee Crumble Bars is just the perfect way to start your morning with a treat.
1 ¼cup/150g of almond flour/gluten-free flour/ or spelt If not GF
¼cup/30g of brown rice flour/quinoa flouror just extra oats
1teaspooncinnamon
2teaspoonbaking powder
½teaspoonbaking soda
½cup/104g of coconut sugar/ organic brown sugar
1teaspoonof instant coffee
1Tablespoonflax meal
1teaspoonlemon juice
1teaspoonof molassesoptional
2teaspoonsvanilla
½cup/118g unsweetened plain plant milkI used Oat milk
1/3cup/83g of unsweetened applesauce/or 1 large banana
¼teaspoonof sea salt
Crumble Topping Ingredients:
½cup/ 50g of rolled oats
1teaspooncinnamon
1/2teaspoonof instant coffee
1teaspoonbaking powder
½cup/30g almond flour
3Tablespoonsorganic maple syrup
3Tablespoonsunsweetened almond butter
Instructions
Preheat the oven to 350 F/180C. Place the oven rack in the center position.
Make the Crumble Topping– Place ½ cup oats in a food processor to break them up, about 20 seconds. Then add all the remaining Crumble Toppingingredients to the food processor and process until well combined. The Crumble Topping should be “loose” but hold together when taking a small amount and pressing it into a ball. (see notes). Set aside.
Line an 8 x 8 baking pan with parchment paper. Set aside.
Make the Coffee Cake by placing ¾ cup oats in a food processor to break them up, about 20 seconds. Then add all the remaining Coffee Cake ingredients to the food processor and process until well combined.
Pour the Coffee Cake batter into the parchment-lined 8 x 8 baking dish, smooth out carefully to make the batter even and level. Then place the Crumble Topping on top of the batter.
Bake at 350 F for 28 to 30 minutes. Note: Place a piece of foil across the top of the cake at the 15-minute mark to prevent over-browning of the crumble.
Remove from the oven, allow to cool for at least 25 minutes, serve warm with warm vegan custard if you like, but it's great cold too.