Peach Tahini Crumble Bars

gluten-free

@healthylittlevittles whipped up the most delicious peach crumble with our Vanilla Pecan Collagen Protein Oat pouch! 


Ingredients

Crumble
2 cups (8 oz./227g) Purely Elizabeth Vanilla Pecan Collagen Protein Oats
1/4 cup coconut flour
1/2 cup coconut sugar
1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
1/2 cup tahini
1/2 cup coconut oil
1 tsp vanilla extract
1 tbsp lemon juice

Filling
4 cups peaches (I suggest fresh peaches, but you can also use canned/frozen)
3 tbsp coconut sugar
2 tbsp arrowroot
1 tbsp lemon juice

Directions
If using fresh peaches, you'll need to de-skin them. The easiest way to do so is to boil a pot of water, add the peaches and boil for 1 minute and then immediately transfer them to an ice bath. The skins should peel right off. Next, preheat your oven to 350 degrees. In a medium-large saucepan, add all of the filling ingredients and heat over medium heat until the peaches start to reduce and your filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. Set aside. In a large bowl, whisk together all the dry crumble ingredients. Add the coconut oil, tahini, vanilla and lemon juice to a glass measuring cup and melt it in the microwave for about 30-45 seconds, stir to combine. Add the coconut oil mixture to the dry crumble ingredients and stir to combine. Press half of the crumble mixture into an 8x8 parchment-lined baking pan. Pour the peach filling over top, then sprinkle the rest of the crumble on top. Bake for 25-30 minutes. Cool before slicing. Keep stored in your fridge.
September 02, 2020 — Purely Elizabeth Admin
Tags: Recipes