Servings: 8 · Prep Time: 15 mins · Cooking Time: 30 mins
Total Time: 45 mins
Snacks | Desserts | Low Carb
It is blackberry season and they are around every corner! Enjoy them, pick them, freeze them and cook with them! There are so many ways to enjoy blackberries and I hope this recipe will be one of them. One of the best things is how low in carbs they are, making them a perfect berry for those who have issues with their blood sugars. These bars are very simple to make with a buttery base and a thick jam centre and a crumb top. Easy to hold, pop in to a lunchbox or keep in the fridge for whenever required. Great served with our low carb custard recipe!
Ingredients
Ingredients
- blackberries (150g)
- ground flax (60g)
- coconut flour (30g)
- desiccated coconut (50g)
- butter (45g)
- gelatine powder (1tbsp)
- erythritol (or other sweetener / sugar) (4tbsp)
- ground cinnamon (1tsp)
Base method
First of all you are going to need to make your crumbly base / topping.
Preheat your oven to 180C.
You will need a food processor or a nutribullet. Place ground flax, coconut flour, ground cinnamon, 1 tbsp erythritol, butter and blitz. You should have a crumb consistency. Now add in water, little by little, until you can press the mixture together to form a base.
Using about 3/4 of the mix, press in to the bottom of a 2 lb loaf tin or lined cake tin. I suggest 1cm thick.
Pop in to the oven for approximately 10 minutes until golden and firm.
Jam method
Once the base is cooking, clean your processor and start your jammy centre.
In to the processor place all the blackberries. Add 3 tbsp boiling water an 1 tbsp gelatine powder over the blackberries with 3 tbsp erythritol. Blitz until smooth.
Spread over the base and place in the oven for 10 minutes.
Remove and add the remaining crumb on top.
Place in the oven for another 5 minutes before removing.
Allow to FULLY cool before taking out of the cake mould and serving.