Featuring Garden of Life’s Grass-Fed Whey Protein in Vanilla
Disclaimer: I am so honoured to be in a partnership with my good friends at Garden of Life, who sponsored this blog post. Although I was provided with the products featured in this blog post at no additional cost, all thoughts & opinions are 100% honest and completely my own.
You wanna know which easy dessert recipe just screams “Fall”?
Fruit. Crumble. (Tell me I’m wrong!!)
Honestly - once the cold weather hits, I’m in the kitchen baking a fruit crumble of some kind almost every single weekend. It’s super easy to make, relatively healthy for you, and oh-sooooo-delicious to whip up in a pinch!
Plus, if you’re in the mood for an easy-to-make fruit crumble that will *really* put you in the fall mood...
...this fall-inspired High Protein Plum Crumble Bar will definitely do the trick!
Unlike traditional fruit crumbles that are typically baked and served in a ramekin or bowl, these bad boys are made into easy-to-grab-and-go bars which make them much more versatile as either a dessert or a healthy “take-with-you-to-work” snack.
Another big plus is that they are super good for you, too! They’re just under 200 calories and contain 9g of protein per slice (holy moly!!) - thanks to Garden of Life’s Grass-Fed Whey protein powder. It’s truly one of the best ways to sneak some extra protein into your diet, while still enjoying a fun twist on a fall favourite.
How To Make This Recipe Vegan or Vegetarian:
To all my veggie friends - I promise, I didn’t forget ya!
If you’re looking to make this recipe vegan, simply swap out the butter for Garden of Life’s raw extra virgin coconut oil and the whey protein for your fave plant-based counterpart. (I personally love Garden of Life’s Plant-Based SPORT protein in Vanilla.)
Grab the full recipe + details below!
1/3 cup butter, melted
1/3 cup maple syrup
1.5 cups almond flour
½ tsp sea salt
6 plums, pitted and chopped
1 tbsp tapioca flour
2 tbsp maple syrup
½ tbsp cinnamon
¾ cup rolled oats
¼ cup almond flour
1 scoop protein powder
2 tbsp maple syrup
1.5 tbsp butter, softened
Preheat oven to 300F and line an 8x8 pan with parchment paper. Set aside
To make the shortbread base, mix all ingredients together until a dough forms. Press the dough into your 8x8 pan lined with parchment until it’s evenly distributed. Then, use a fork to poke holes in the dough so that it can properly cook through. Bake in the oven for 15 minutes or until golden brown. Remove and set aside to cool.
Meanwhile, prep plum filling by adding your plums, tapioca flour, maple syrup and cinnamon to a medium saucepan heated to medium-high. Stirring often, allow the mixture to simmer and cook down until you can run a spoon through the middle without the mixture coming together right away. (About 6-8 minutes.) Set aside.
To make the crumble topping, mix all the ingredients together until it comes together and crumbles off your fingertips.
Once your shortbread base has cooled, pour in the plum filling (using a spatula to spread to the corners), then add your crumble topping until everything is evenly distributed. Bake in the oven for another 20 minutes, making sure that the top is lightly browned. (If it’s not, feel free to use a broiler for 2-4 minutes if you have one!)
Let cool completely before slicing into 12 squares and serving immediately or refrigerating for up to 5 days.
Calories per serving, 197