alive logo

Triple Berry Crumble Bars

Serves 12.


    Berries are rich in a particular type of antioxidant known as polyphenols. Studies have shown that eating these polyphenols (also found in red wine and dark chocolate) may lower one’s risk of heart disease.


    In the spring and summer, feel free to use any antioxidant-rich fresh berry in this recipe, from black currants to strawberries.


    Triple Berry Crumble Bars


    • 1 3/4 cups (435 mL) whole grain spelt flour
    • 1/2 cup (125 mL) rolled oats
    • 1 tsp (5 mL) fine-grain sea salt
    • 1 tsp (5 mL) baking powder
    • 1 Tbsp (15 mL) chia seeds
    • 1/4 cup (60 mL) extra-virgin olive oil
    • 1/4 cup (60 mL) maple syrup
    • 1 tsp (5 mL) vanilla extract
    • 3 1/2 cups (850 mL) frozen berries (I used raspberries, blueberries, and marionberries)
    • 1 Tbsp (15 mL) cornstarch
    • 1/4 tsp (1 mL) cinnamon
    • 2 tsp (10 mL) maple syrup
    • 1 cup (250 mL) oats
    • 1 Tbsp (15 mL) flax
    • 1 Tbsp (15 mL) flour
    • 1/4 tsp (1 mL) cinnamon
    • Pinch of nutmeg
    • Pinch of sea salt
    • 1/4 cup (60 mL) slivered almonds
    • 2 Tbsp (30 mL) maple syrup
    • 2 Tbsp (30 mL) extra-virgin olive oil


    Per serving:

    • calories267
    • protein6g
    • fat13g
      • saturated fat2g
      • trans fat0g
    • carbohydrates38g
      • sugars13g
      • fibre5g
    • sodium227g



    Line 8 in (20 cm) square pan with parchment paper, and preheat oven to 350 F (180 C).


    For base, in medium bowl, combine flour, oats, salt, and baking powder. Mix until combined. In small bowl, mix chia seeds with 3 Tbsp (45 mL) water, stirring well. Let this mixture sit for 5 minutes, then combine chia with olive oil, maple syrup, and vanilla. Stir to combine, stir into dry ingredients, and then press mixture into prepared pan.


    Next, toss filling ingredients together and spread over base.


    Combine all topping ingredients together and spread over berry filling mixture. Bake for 40 to 45 minutes, or until golden. Let cool before slicing.


    Like this recipe?

    This recipe is part of the Heart-Healthy Vegan Desserts collection.



    SEE MORE »
    Leek, Charred Spring Onion, and Garlic Scape Soup

    Leek, Charred Spring Onion, and Garlic Scape Soup

    Leek and potato soup is a spring classic and really shines with new-season leeks. This soup takes the classic recipe a step further in a celebration of spring alliums by adding charred spring onions and garlic scapes, the immature flowering part of the garlic plant. Unlike the garlic bulb, scapes impart a gentler, fresher garlic flavour. Garlic—two for one Hardneck varieties of garlic, such as Russian Red, develop a flowering stock called a scape, which extends from the plant in a green coil. Growing your own garlic will give you two crops—a crop of bulbs in late July and, prior to that, in late May or early June, tender garlic scapes. Harvesting garlic scapes, before they flower, not only provides a delicious crop you can use in myriad ways but also essentially helps the plant divert its energy to producing the garlic bulbs—the part we use most often. Scapes are ready to harvest when they curl downward and begin to coil.

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.