Dark Chocolate & Raspberry Breakfast Bar

British berries are fantastic. A short walk through the woodlands and you will find many identifiable (as well as mysterious) berries growing on bushes.

It is a massive comfort in many ways, as I grew up spending my weekends and summers in Northern Ontario in Canada, surrounded by wilderness. Holding my childhood memories in nature, I realize how fortunate I am to even just have a deeper connection to where our food comes from.

These abundant forests, that I still consider my home, grew blueberries, raspberries, blackberries, and even the stay black bear indulging on the same tart delicacies. Visiting my parents house, I can still walk around the property among deer, beavers, and loons and pick raspberries for a pie or cake.

Of course, wild raspberries are probably 1/10th the size of farm grown, and are packed with flavor like no other. We sometimes will pick them in late august (if the animals haven’t beat us to it) and freeze them for a later date. You can of course do this with farmed local berries when in season (as they taste better and hold more nutrients then off-season). It’s perfect for pies, or breakfast oat bars like this!

In this recipe, I’ve used my base for breakfast bars, which is gluten free oats, a ripe banana, coconut oil and maple syrup. You can add whatever you like to this, just follow the recipe and flavor accordingly!

Dark Chocolate & Raspberry Breakfast Bars

Serves 12

30 Minutes

Ingredients

-1 Cup Gluten Free Oats

-1 Ripe Banana

-1 Tbsp. Coconut Oil, melted (I use Lucy Bee, as it is fair trade and rated 1st in ethical coconut brands)

-3 Tbsp. Maple Syrup

-1 Tsp. Vanilla

-1/2 Cup Organic British Raspberries

-1/2 Bar Dark Chocolate (I use Montezuma 100%, but you can use anything over 75%)

Method

1. Preheat oven to 180C.

2. Mash your banana in a bowl, combine oats, melted coconut oil, maple syrup, and vanilla. Let sit for 10 minutes.

3. Chop Dark Chocolate into chunks, and add to bowl with the raspberries and fold into oat ‘batter’ gently.

4. Bake 15-20 Minutes until golden. Cool completely and cut.

Keep covered for 2-3 days, in fridge for 5, or store in freezer for 1 month.

Easy Apple Crumble

Working in Catering, I some days was making a berry or apple crumble for over 400 people at a time.

Have you ever tried to make a controlled dish? Its hard right?? The topping of the crumble recipe I had to use was one that had to be checked every few minutes, and turned every 3. For up to 16 trays.

It was stressful, but it taught me so much about myself, how to elevate stress, and deal with unproductive emotions in a work setting. It was a time of personal growth and while it wasn't easy, no meaningful transformation is.

I had swore off baking for about a year after leaving my pastry chef career. It was a part of the growth I needed in order to heal, become grounded, and re-center. I had discovered an acute gluten sensitivity while working in pastry getting rashes on my hands after handling dough, and becoming instantly sick when tasting my dishes. This fear of being sick again was a large part of my swear-off of sweets, but I have rekindled my love and now work towards making healthy versions of the dishes that I made during my time in work.

This apple crumble is not at all based on those recipes, but largely inspired by the giant bag of baking apples in my mother in laws pantry!

So over a year after making crumble for hundreds of people, i’m back at it, in a relaxed setting and on my own terms with ingredients I trust.

Oh the excitement!

This crumble is best served warm, but can be easily reheated in the microwave.

I have served it with regular vanilla ice-cream, vegan caramel (recipe coming soon), vegan custard (recipe also coming soon) or -unashamed to say- for breakfast with kefir and goji berries.

The crumble can be left covered on the counter or fridge for up to 4 days (so you can treat yourself all week long).

Easy Apple Crumble

Gluten Free, Vegan, Vegetarian, Refined Sugar Free

Serves 8

45 Minutes

Ingredients

Apple Base

-6 Bramley Apples

-1 tsp Cinnamon

-1/8 tsp Nutmeg

-2 tbsp. Maple Syrup

Crumble

-2 1/2 Cups GF Oats

-1/2 Cup Pecans

-1/3 Cup Ground Almonds (or Almond Flour)

-1/3 Cup Maple Syrup

-1/4 Cup Melted Coconut Oil

-Pinch Salt

Method

1. Preheat Oven to 180 C.

2. Peel the apples. Make clean cuts around the core into four sides. then thinly into semi circle slices.

3. Place the apple slices in a bowl. Add the cinnamon, nutmeg and maple syrup. Ensure the fruit is evenly coated with the spices and syrup. Spread in a 8 x 8 tray, and set aside.

4. In a bowl add the oats, ground almonds, maple syrup, melted coconut oil, salt, and half of the pecans (1/4 cup). Roughly chop the other half of the pecans (1/4 cup), add to the mixture, and fully combine.

5. Spread the topping evenly over the apples in the pan.

6. Bake 30 minutes or until fragrant and golden brown on top.