Strawberry Tahini Crumble Slice
A wholesome take on a classic treat! Gluten-free & refined sugar-free, it combines a luscious strawberry filling with a nutty tahini crumble for the ultimate feel-good snack or dessert.
Recipe & Photography by Courtney Sutton @selfbycjs
serves: 16 | Time: 20 mins + overnight
Ingredients:
Crumble:
- 2 cups Bob’s Red Mill 1:1 flour
- 1 cup rolled oats
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ cup coconut sugar
- 1/2 tsp cinnamon
- 1/3 cup tahini
- ½ cup grass-fed butter, melted
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
Filling:
- 350g My Berries Strawberries, frozen
- ½ lemon, juiced
- 1 tsp vanilla
- ½ cup coconut sugar
- ½ tbsp cornstarch
- 2 tbsp water, boiled
Method:
- Preheat oven to 180°C fan forced. Line a 8×8 baking tray with baking paper.
- In a medium sized saucepan over medium heat, combine frozen strawberries, lemon, vanilla & coconut sugar and bring to a gentle simmer. As the berries begin to defrost, gently break them apart & squash them with a spatula. Cook down for approx. 5-minutes until soft. The pan will have a lot of liquid.
- In a small bowl, combine cornstarch & boiling water & stir until you have a slurry. Pour onto strawberry mixture & combine. Simmer for another 3-minutes until filling slightly thickens. Remove from heat & set aside.
- In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon & coconut sugar and stir until completely combined. Then, add tahini, butter, coconut oil & maple syrup & combine. Your mixture should resemble crumbles but hold together when pushed.
- Pour half the crumble mixture into the base of your tray & firmly push down ensuring crumble covers the whole base. Bake in oven for 15-minutes or until lightly golden.
- Once baked, pour over strawberry filling & smooth over, ensuring the whole base is covered. Using the remaining crumble mix, sprinkle over strawberry filling. Return to the oven and bake for 20-minutes or until golden on top.
- Once baked, remove from oven & allow to cool. For best results, refrigerate overnight. Slice into 16 squares & store in an airtight container
