Here is a recipe for a gluten-free vegan dessert, perfect for entertaining, that takes only half an hour to prepare, looks wonderful, and is very easy to make. Introducing sweet Teff crumble bars with tangy raspberry jam.
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I purchased the Teff flour while wandering through the Machane Yehuda market in Jerusalem at one of the Ethiopian spice shops (a kilo of flour cost me 12 NIS), and it has since become a permanent resident in my kitchen. Whenever I want to make a gluten-free vegan dessert, I use it. In general, I recommend finding a similar shop near where you live because, besides Teff flour at a reasonable price, you can find a large selection of lentils, legumes, and many wonderful spices. You can also find Teff flour, though at a much higher price, in the organic sections of supermarket chains on the specialty flour shelf.
\nTeff flour, for those unfamiliar, behaves much like wheat flour and can serve as a worthy substitute in many standard recipes containing white flour.
If you can't find Teff flour for this recipe, you can replace it with oats finely ground in a spice grinder. Oats are also gluten-free (though often processed in facilities with wheat, so they may not be suitable for people with Celiac disease unless certified gluten-free).
\nNutrition Consultant and Fitness Instructor Noam Bachar adds:
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Nutritional Values: One square of Teff crumble bar with raspberry jam contains: 135 kcal, 1.7g protein, 6.4g fat, 30mg calcium
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Gluten-Free Vegan Dessert – Teff Crumble Bars with Raspberry Jam
\n\tIngredients
\n\t\t\t\t- \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup \n\t\t\t\t\t\t\t\t\t\tTeff flour\n\t\t\t\t\t\t\t\t\t\t120g\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t3\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp\n\t\t\t\t\t\t\t\t\t\traw tahini\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1/2\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup\n\t\t\t\t\t\t\t\t\t\tcoconut oil\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t2\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp\n\t\t\t\t\t\t\t\t\t\tchia seeds\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup\n\t\t\t\t\t\t\t\t\t\tsugar\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1/2\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup\n\t\t\t\t\t\t\t\t\t\traspberry jam\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpinch\n\t\t\t\t\t\t\t\t\t\tsalt\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp\n\t\t\t\t\t\t\t\t\t\tbaking powder\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t8 cm x 25 cm baking pan\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t
Instructions
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- \n\t\t\t\t\t\t\t\t\t\tSoak 2 tbsp chia seeds in 4 tbsp water for about 10 minutes until a firm gel forms.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tPreheat oven to 180°C.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tIn a bowl, mix all ingredients except the jam: flour, tahini, chia gel, sugar, salt, baking powder, and oil.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tMix well until a uniform dough is formed.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tTake one-quarter of the dough and set it aside in a separate small bowl.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tLine the baking pan with parchment paper.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tPress the remaining 3/4 of the dough into the bottom of the pan using your hands.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tPlace in the oven and bake for about 10 minutes.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tRemove from the oven and spread an even layer of jam over the baked base.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tCrumble the reserved quarter of the dough over the jam layer using your hands.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tBake again for about 20 minutes.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tRemove from the oven and do not touch until it has cooled completely to room temperature (it’s hard to wait, I know!).\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tCut into squares only when the crumble is cold; otherwise, it will fall apart.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tAnd there you have it—a wonderful gluten-free vegan dessert solution!\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t
