Italian · Dessert
Almond Crumble Bars
A lightened almond crumble bar built on an oat and almond flour base, folded with Greek yogurt instead of butter-heavy batter and studded with fresh raspberries for natural sweetness and fibre. Finished with a scattering of toasted almonds for crunch, it delivers classic Italian almond-bar character at a fraction of the usual calories.
$1
12 minsPrep
21 minsCook
48 minsTotal
EasyLevel
Nutrition per serving
242Calories
8.1gProtein
13.5gFat
23.3gCarbs
8.6gSugar
3.7gFiber
358mgSodium
53mgChol
4.1gSat Fat
212mgPotassium
76mgCalcium
1.4mgIron
0.2mcgVitamin B12
2.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Italian Espresso
local
Amaretto
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 175°C (350°F) and line a 10x10cm (4x4 inch) tin with baking paper.
2
Whisk the melted butter and brown sugar together until glossy, then beat in the egg and vanilla extract.
3
Fold in the Greek yogurt until smooth, then sift in the oat flour, almond flour, baking powder and salt, mixing just until no dry streaks remain.
4
Fold the halved raspberries gently through the batter to avoid streaking it pink, then scrape into the lined tin and level the top.
5
Scatter the chopped almonds evenly over the surface, pressing lightly so they adhere.
6
Bake for 20-22 minutes until the edges pull from the tin and the centre springs back when pressed.
7
Cool in the tin on a wire rack for at least 15 minutes before lifting out and cutting into 1 square.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.3 oz36g sifted oat flour
- 0.5 oz14g almond flour
- 1.1 oz30g full-fat, strained greek yogurt
- 0.4 oz10g melted butter
- 0.5 oz14g brown sugar
- 0.1 oz2g baking powder
- 1/21/2 eggs, beaten (22g)
- 0.4 oz10g roughly chopped almond
- 0.6 oz16g halved raspberry
- 0.1 oz2g vanilla extract
- 0 oz1g salt
