RASPBERRY & APPLE CRUMBLE WITH SPELTFLOUR (NO SUGAR)
Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
Sugar Free, Gluten Free, Healthy Eating, Organic
Oooooo, I love a crunchy crumble with layers of steaming, sweet, juicy fillings.
This brown betty is made with wholesome spelt flour (instead of white, bleached flour) and coconut nectar (no refined sugar found here).
Easy to memorise and even easier to make, for a basic crumble recipe you need: 1 element of sweetener, 2 elements of fat, 3 elements of flour and 1 element of a binder.
With traditional ingredients this would be 1 element of sugar (50 gr), 2 elements of butter (100 gr), 3 elements of flower (150 gr) and 1 egg. You can double and triple the numbers for larger quantities.
For a vegan crumble you can experiment with 1 element of coconut nectar (50 gr), 2 elements of coconut oil (100 gr), 3 elements of flower (spelt, besan, quinoa, whatever tickles your fancy) (150 gr) and 1 tbsp of chia seeds soaked in 3 tbsp of water which replaces the egg as a binder.
see left hand column and choose a version which works best for you
1 cup organic raspberries, blueberries and strawberries
1 tbsp vanilla essence
1 tsp cinnamon
Mix crust ingredients by hand or in a blender and spread 7/8 of dough on a lightly greased oven tray.
Dice apples in a little water until soft, drain and add onto crust and combine with berries and vanilla.
Now the fun part starts: Make small crumbles of remaining 1/8 of dough and sprinkle over berries.
Bake at 180 C for 30 - 40 min.
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