Jam Crumb Bars

To make the raspberry chia jam, combine 225g of frozen raspberries with 3 tablespoons of water, 1 tablespoon of maple syrup and 1 tablespoon of chia seeds in a saucepan. Bring to a boil, let simmer for a few minutes, then take off the heat and leave to cool.

Pre-heat the oven to 180°C (350°F/Gas 4) and line an 18cm x 28cm baking sheet with baking parchment. Place the dates, oats, salt, cinnamon, cardamom, ginger and lemon zest in a food processor and pulse until it all comes together into a crumbly mixture. Brown the butter and maple syrup in a small saucepan over a medium low heat for 5 minutes, stirring continuously. Add this to the mixture in the food processor and pulse again. Press three quarters of the mixture tightly into the prepared baking sheet. Spread over a generous layer of jam, then add the buckwheat to the remaining crumble mixture and sprinkle this on top.

Bake for 25-30 minutes until golden. Leave to cool on the baking sheet, then carefully lift up the cake in the parchment paper and cut into 20 little bars. These will keep in an airtight container in the fridge for up to a week. They are also suitable for freezing.