Vegan Gluten-Free Dessert – Teff Crumble Bars with Raspberry Jam

Here's a vegan, gluten-free dessert recipe, perfect for entertaining, that takes half an hour to prepare, looks wonderful, and is very easy to make. Presenting sweet teff crumble bars with tangy raspberry jam.

I bought teff flour during a stroll through Mahane Yehuda Market in Jerusalem, at one of the Ethiopian spice shops (a kilo of flour cost me 12 shekels), and it has since become a permanent resident in my kitchen whenever I want to make a vegan, gluten-free dessert. In general, I recommend all of you to find out where such a shop is near your area, because besides reasonably priced teff flour, you can find a large selection of lentils and legumes and many wonderful spices. You can also find teff flour, at a much higher price, in the organic sections of supermarkets on the various flour shelves.

Teff flour, for those unfamiliar, behaves like regular wheat flour and can be a suitable substitute for all regular recipes containing white flour.

If you couldn't find teff flour for this recipe, you can replace it with finely ground oats (ground in a spice grinder). Oats are also gluten-free (but produced in a wheat environment, so they are not suitable for celiacs).

Nutritionist and fitness instructor Noam Bachar adds:

Vegan Gluten-Free Dessert – Teff Crumble Bars with Raspberry Jam

A vegan, gluten-free dessert recipe, perfect for entertaining, that takes half an hour to prepare, looks wonderful, and is very easy to make.

Prep time 30 minutes

Total time 30 minutes

Servings 20 squares

Ingredients

• 1 cup teff flour 120 grams
• 3 tablespoons raw tahini
• 1/2 cup coconut oil
• 2 tablespoons chia seeds
• 1 cup sugar
• 1/2 cup raspberry jam
• 1 pinch salt
• 1 teaspoon baking powder
• baking pan 8 cm x 25 cm

Instructions

1. Soak 2 tablespoons of chia seeds in 4 tablespoons of water for about 10 minutes until a solid gel forms.
2. Preheat oven to 180 degrees Celsius (350°F).
3. In a bowl, mix all ingredients except the jam: the flour, tahini, chia gel, sugar, salt, baking powder, and oil.
4. Mix well until a uniform dough is formed.
5. Take a quarter of the dough and set it aside in a separate bowl.
6. Line the baking pan with parchment paper.
7. With your hands, press the remaining 3/4 of the dough evenly into the bottom of the pan.
8. Bake in the oven for about 10 minutes.
9. Remove from the oven, pour an even layer of jam over the baked crust.
10. Crumble the reserved quarter of the dough with your hands over the jam layer.
11. Bake again for about 20 minutes.
12. Remove from the oven and do not touch until everything has cooled to room temperature. (It's hard to resist, I know).
13. Cut into squares only when the crumble is cold (otherwise everything will crumble).
14. And here you have a wonderful solution for a vegan, gluten-free dessert.