This recipe is part of the #thehomeseries with my dear Prachi, founder of @craftwellness.in
Healthy, refined flour and sugar free, summer special!
Prachi is a wonderful nutritionist and has been helpful in Nature Therapy’s journey with inputs to our Journal. Today I invited her over to shoot an episode for #thehomeseries to make a healthy snack bar, with our favourite mango summer fruit!
This crumble bar is reminiscent to one I used to gorge on in my college days with an apple stuffing. This mango filling feels more attune with Indian summers, hints of cardamom and tropical coconut it perfect for a hot summer afternoon with a glass of iced tea. And if you’re a bit sneaky, go ahead and add that scoop of vanilla ice cream!
The Recipe
6-8 small squares
Ingredients
¾ cup whole wheat flour
½ cup rolled oats
½ tsp salt
Pinch of baking powder
Pinch of cardamom
Pinch of nutmeg
3 tbsp coconut oil
3 tbsp cold water
¼ cup coconut jaggery powder sugar
1 tsp vanilla extract
Separate bowl:
¼ cup finely chopped nuts
3-4 tbsp desiccated coconut shreds
Mango Filling:
1 cup finely chopped mangoes
2 tsp chia seeds
Heavy pinch of cardamom
½ tsp lemon juice
1 tbsp honey (adjust as per your liking)
Pinch of salt
½ cup rolled oats
½ tsp salt
Pinch of baking powder
Pinch of cardamom
Pinch of nutmeg
3 tbsp coconut oil
3 tbsp cold water
¼ cup coconut jaggery powder sugar
1 tsp vanilla extract
Separate bowl:
¼ cup finely chopped nuts
3-4 tbsp desiccated coconut shreds
Mango Filling:
1 cup finely chopped mangoes
2 tsp chia seeds
Heavy pinch of cardamom
½ tsp lemon juice
1 tbsp honey (adjust as per your liking)
Pinch of salt
Instructions
Heat the oven to 180C
Line with parchment paper an 8” square pan
Base + Crumble:
In a bowl stir together coconut oil, honey, vanilla and stir well
Then add the dry ingredients and combine until wet
Then take 3/4th of the mixture to spread an even slim layer of your bake dish or pie tin
Place in the fridge for 10 minutes
Then bake for 7-9 minutes at 180C
Remove and allow to cool
In the meantime, prep the mango filling by stirring all together. Adjust for sweet and sourness as per your liking.
With the remaining base mixture, add in the nuts and desiccated coconut shreds and toss well
Layer the mango mixture on top of the pre-baked base and smoothen
Then take the crumble mixture and sprinkle on top
Bake for 10 minutes
Remove from the oven and allow to cool completely before slicing into bars
Line with parchment paper an 8” square pan
Base + Crumble:
In a bowl stir together coconut oil, honey, vanilla and stir well
Then add the dry ingredients and combine until wet
Then take 3/4th of the mixture to spread an even slim layer of your bake dish or pie tin
Place in the fridge for 10 minutes
Then bake for 7-9 minutes at 180C
Remove and allow to cool
In the meantime, prep the mango filling by stirring all together. Adjust for sweet and sourness as per your liking.
With the remaining base mixture, add in the nuts and desiccated coconut shreds and toss well
Layer the mango mixture on top of the pre-baked base and smoothen
Then take the crumble mixture and sprinkle on top
Bake for 10 minutes
Remove from the oven and allow to cool completely before slicing into bars
