1 Month Vegan Challenge


Quick and easy crumble recipe with a delicious crunchy topping – these individual vegan raspberry crumbles make a really nice quick snack on a cold rainy day!

The weather has been so up and down lately. It’s been fairly cold and very rainy over the weekend, so I wanted to share a warming and comforting recipe that’s really easy to make using fresh in season British berries. I used raspberries, but you can use any berries you like – frozen or fresh!

You can half the recipe if you’re only making it for yourself or double it if you want to make it for friends/family members.

For the crumble
30g cornflakes – I used Nestle GoFree gluten-free cornflakes
30g ground almonds
1 tbsp brown or coconut sugar
3 tbsp coconut oil, melted
Pinch of salt

For the filling
250g raspberries
2 tsp cornflour
Zest of 1/2 lemon
1 tbsp lemon juice
1 tbsp brown or coconut sugar

Method

Preheat your oven to 220C/200C fan/400F
Mix the raspberries, sugar, cornflour, lemon zest and lemon juice in a bowl, then divide the mixer between 2 ramekins.
In another bowl, mix together the ground almonds, sugar and a pinch of salt. Pour in the coconut oil then fold in the cornflakes.
Bake for 20 minutes. Leave to cool slightly before digging in.
Enjoy!

Share This Post



Source link

Paleogrubsbook

LEAVE A REPLY

Please enter your comment!
Please enter your name here