I originally got the recipe for berry crumb bars from: http://passportsandpancakes.com/blog/2013/5/19/gluten-free-berry-crumb-bars , but I have made it a few times and adapted it to how the family LOVES it without adding sugar. This is so delicious, and healthy enough to eat for breakfast.
Mixed Berry Slice…
2 Tbsp coconut flour
½ cup brown rice flour
½ cup corn flour (maize)
¼ cup tapioca starch
2 Tbsp white rice flour
1 tsp xanthan gum
½ tsp baking powder
1 Tbsp cinnamon
¼ tsp stevia (Radiance Stevia Sweet *)
1 tsp vanilla extract
125 grams butter
2 large eggs
500g berries (a combo of raspberries and blueberries is my favourite. Frozen is fine.)
3 Tbsp arrowroot
1/16 tsp stevia (Radiance Stevia Sweet *, which you can buy here: http://www.healthpost.co.nz/shop-by-brand/supplements-and-natural-health/radiance/stevia-sweet–stevia-extract-rdstvp.html)
Line and grease a 20cm square cake tin with coconut oil or butter.
Preheat the oven to 170C fan bake.
Sift together the base/topping dry ingredients and mix around to combine well.
Beat the butter until softened and gradually add the eggs, one at a time, beating in well, then the vanilla extract, and then gradually beat in the dry ingredient mixture until it’s all included and starts coming together.
Press just over half of the base/topping mixture evenly onto the base of the cake tin. Set the remainder aside for the topping.
Mix the arrowroot and stevia so that they are well combined, and gently fold the arrowroot & stevia around the berries. Then gently put the berry mixture evenly on the base.
Put clumps of the remaining base/topping mixture over the berries in a crumble type of fashion. Some areas of uncovered berries is fine.
Bake for 55-60 minutes.
Let cool for about 10 minutes in the tin before serving warm with some whipped coconut cream (or cream, lightly sweetened with stevia and a splash of pure vanilla extract).
Or, serve it cold (like for breakfast the following morning! Oh YES I did!)