Easy Breakfast Apple Crumble

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This isn’t a precise recipe, my measurements are approximate. The great thing about crumbles is that they don’t have to be precise- you can add whatever fruits, spices, and seeds you like or have at home, and the measurements don’t have to be exact.  Just throw it together! You can’t mess up a crumble, unless you burn it, that isn’t very yummy- so try not to burn it! This is a really nice weekend breakfast on a chilly autumn or winter morning, or of course as a sweet treat.

Preheat oven to 180ºc

Filling:

I used about 7 apples of all different kinds, chopped

3 medjool dates chopped

1 tbsp lemon juice

1 tbsp maple syrup

3 tbsp coconut oil

1 tbsp cinnamon – use more or less depending on your taste

1/2 tbsp ground cardamom – again to your taste

Mix everything together in an oven safe dish

Crumble topping:

1.5 cup oats

1/2 cup ground almonds

1/4 cup linseeds

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

1/2 cup coconut oil

1/2 cup coconut sugar

2 tbsp cinnamon

1 tbsp cardamom

Mix the crumble ingredients together with your hands until it is a nice crumbly mixture. Pour over the apples and distribute evenly. Bake for about 30 mins until browned and bubbling. Serve with yogurt, coconut cream, or cashew cream.

Cashew cream:

This cream is delicious on all sweet treats, pancakes or oatmeal. It is a great substitute for whipped cream if you don’t eat dairy or are avoiding it.

1 cup soaked cashews – soak for at least 2 hours, up to over night

1 tbsp maple syrup

1 tsp vanilla powder or extract

1 tsp grated ginger – or ground ginger (optional)

water

Drain and rinse the cashews, place them in a food processor with the other ingredients and about a tablespoon of water. Blend, adding more water little by little depending on the consistency. Blend until smooth, it should be light and fluffy, not too watery and not chunky and dry.

 

 

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