Sticky Nut Crumble

As much as I try to cut down on sugar, I still have a major sweet tooth. Fortunately treats like these do satisfy and give a nice bit of energy as well. I found the original recipe for Sticky Nut Bars on this blog. The photography is gorgeous! So inspiring.

I decided to bake mine like the blog suggested for a less sticky treat. For the most part it held together, but I have a feeling I cut into it a bit too soon. They stayed together long enough for me to take this first shot. Then the more I messed with them, the more they started to crumble.

And that’s when I thought it might just make a great crumble for a morning granola-ish dish.

I personally like the chewy texture and could see topping this with some almond or coconut milk. Or you could layer it with some Greek yogurt and fruit topping.

Sticky Nut Crumble

10 dates chopped finely

2 Tbsp water

2/3 Cup almond butter

1 Cup mixed nuts/seeds (I used blanched almonds, pumpkin seeds coarsely chopped)

1/4 Cup shredded coconut

1/4 Cup sunflower seeds

1/2 Cup dried fruit (I didn’t have any on hand. But you could use raisins, dried cherries, craisins …)

1/2 tsp salt

Directions:

Coat a springform pan with parchment paper. In a small saucepan, stir together dates, water, almond butter over low heat. Add the rest of the ingredients and stir to coat. Pour the mixture into the springform pan and chill in refrigerator for about 1/2 hour. Cut them into squares before serving. If you don’t like them sticky, you could bake them at 350˚ for 20-25 minutes.

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    Even before his diagnosis of Celiac Disease in 2010, Kid Foodie was passionate about food. Although the diagnosis brought some restrictions, his appreciation and appetite for good, healthy food has only skyrocketed.

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