Mango Cardamom Crumble Bar

bars · cardamom · coconut · coconut cake · coconut oil

Prep 6-8 small squares

This recipe is part of the #thehomeseries with my dear Prachi, founder of @craftwellness.in

Healthy, refined flour and sugar free, summer special!

Prachi is a wonderful nutritionist and has been helpful in Nature Therapy’s journey with inputs to our Journal. Today I invited her over to shoot an episode for #thehomeseries to make a healthy snack bar, with our favourite mango summer fruit!

This crumble bar is reminiscent to one I used to gorge on in my college days with an apple stuffing. This mango filling feels more attune with Indian summers, hints of cardamom and tropical coconut it perfect for a hot summer afternoon with a glass of iced tea. And if you’re a bit sneaky, go ahead and add that scoop of vanilla ice cream!

INSTRUCTIONS

1 Heat the oven to 180C

2 Line with parchment paper an 8” square pan

3 Base + Crumble:

4 In a bowl stir together coconut oil, honey, vanilla and stir well

5 Then add the dry ingredients and combine until wet

6 Then take 3/4th of the mixture to spread an even slim layer of your bake dish or pie tin

7 Place in the fridge for 10 minutes

8 Then bake for 7-9 minutes at 180C

9 Remove and allow to cool

11 In the meantime, prep the mango filling by stirring all together. Adjust for sweet and sourness as per your liking.

12 With the remaining base mixture, add in the nuts and desiccated coconut shreds and toss well

13 Layer the mango mixture on top of the pre-baked base and smoothen

14 Then take the crumble mixture and sprinkle on top

15 Bake for 10 minutes

16 Remove from the oven and allow to cool completely before slicing into bars

ingredients

¾ cup whole wheat flour
½ cup rolled oats
½ tsp salt
Pinch of baking powder
Pinch of cardamom
Pinch of nutmeg
3 tbsp coconut oil
3 tbsp cold water
¼ cup coconut jaggery powder sugar
1 tsp vanilla extract

Separate bowl:
¼ cup finely chopped nuts
3-4 tbsp desiccated coconut shreds

Mango Filling:
1 cup finely chopped mangoes
2 tsp chia seeds
Heavy pinch of cardamom
½ tsp lemon juice
1 tbsp honey (adjust as per your liking)
Pinch of salt

up next

Similar recipes

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.

apple cinnamon bake

apple cinnamon bake

Oat + Cinnamon Cookie {eggless}

We recently joined hands with a prestigious educational institution to design the menu and recipes for tiny tots. Now, cookies are always well loved and a great way to introduce yourself and gain a bit of love - yes, we bribe with cookies! So this recipe is just that - whole wheat and oats, brown sugar and raw sugars, warm cinnamon notes - making both kids and parents happy!

View Recipe

Oat + Cinnamon Cookie {eggless}

We recently joined hands with a prestigious educational institution to design the menu and recipe...

caramelised ginger chocolate

caramelised ginger chocolate

Ginger Chocolate Ganache Tart

This dessert is a perfect ending to a heavy spicy asian meal. to be a day in advance is best!

View Recipe

Ginger Chocolate Ganache Tart

This dessert is a perfect ending to a heavy spicy asian meal. to be a day in advance is best!

carrot carrot cake

carrot carrot cake

Carrot Cake {eggless}

This eggless cake is perfect for children due to the whole wheat flour, brown sugar and honey, and of course, nutritious carrots! I use whole cashews, and toast them for 5-6 minutes, then grind them down to a fine powder – this adds a whole new dimension of the flavour. You can serve this with a drizzle of bourbon sauce for the adults, some whipped cream or cream cheese frosting, but just a sprinkle of powdered icing sugar works the best!

View Recipe