Vegan blueberry crumble

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Preparación:

Cocción:

Tiempo total:

Ingredientes para

3 x 125g punnets blueberries, plus extra, to serve

1 teaspoon finely grated orange or lemon rind

2 teaspoon maple syrup

80g (1/2 cup) wholemeal spelt flour

1 tablespoon sesame seeds

1/2 teaspoon ground cinnamon

1/2 teaspoon baking powder

2 tablespoon coconut sugar

3 tablespoon cashew spread

1 tablespoon solidified coconut oil

45g (1/3 cup) rolled rye

40g (1/4 cup) chopped salted cashews

Coconut yoghurt or ice-cream, to serve

Como se hace la

Dificultad: Easy

Step 1
Preheat the oven to 180C/160C fan forced. Lightly grease a round 2L baking dish.
Step 2
Combine the blueberries, citrus rind and maple syrup in the prepared dish.
Step 3
Place the flour, sesame seeds, cinnamon, baking powder, sugar, cashew spread and coconut oil in a large bowl. Use your fingertips to rub the cashew spread and oil into the dry ingredients until the mixture resembles coarse crumbs. Add the spelt or rye flakes, and cashews. Mix well.
Step 4
Scatter the crumble mixture over the blueberries. Bake for 20-25 minutes or until the blueberries are tender and the crumble topping is golden. Divide among serving bowls. Top with a spoonful of yoghurt or ice-cream, and extra blueberries.