Preheat the oven to 175ºC/350ºF. Line an 8-inch loaf pan with baking paper.
First, make the base and crumble mixture:
To a large bowl, add all dry ingredients (rolled oats, brown rice flour, sugar, salt, baking soda, walnuts, and cinnamon). Mix them together.
Add melted coconut oil and water to the dry ingredients. Mix all the ingredients together evenly. The texture should be a little bit wet and when you press it, it should be able to stick together. If it's too dry, add a tad more water to help to bind.
Then assemble:
Transfer about 2/3 of the mixture into the prepared pan. Use the sides of the baking paper to press it down firmly to make sure the mixture sticks together.
Spread the fruit preserve evenly on the base, leaving about 1 cm space from the edges.
Scatter the mixed berries on top of the preserve evenly.
Add the desiccated coconut to the the rest crumble mixture and use your fingers to crumble them on top of the berries.
Finally, bake:
Bake in the oven on the lower 1/3 rack at 175ºC/350ºF for 35~40 minutes. It should be golden on top and you can smell the berry/oat flavor come through.
Take the loaf tin out and let it sit in the tin until completely cool. Then cover it and put it into the fridge for 2 hours. This will make sure it doesn't crumble too much when cutting. Then take it out by grabbing the sides of the baking paper. Slice into big chunks and enjoy!
Video
Notes
*Brown Rice Flour: I'm using this store-bought one, which is a mixture of white rice flour and brown rice flour.
**Berry Preserve: I use black currant preserves. You can also use blueberry jam or other types of fruit preserves if you feel like it.
Storage: Store in an air-tight container in the fridge for 4~6 days or 2 weeks in the freezer.