Have been wanting to try making a healthier crumble recipe for some time and it feels like the beginning of fall would be the right moment for that! There is nothing I love more than the smell of apples and cinnamon, other than the taste of them especially when they are covered with a crunchy and nutty top. I highly suggest you serve it with plant-based, sugar free vanilla ice-cream - fair warning you might get addicted.
500gr of diced apple (4 in my case)
4 tablespoons coconut oil
5 tablespoons maple syrup
2 tablespoons cinnamon
1 tablespoon ginger
Peel the apples and cut them into even bite-sized dices. Place the apple, 1 tablespoon cinnamon, ginger and a few centimetres of water, let it simmer on low heat for about 10-15 minutes until the apples are cooked.
Preheat the oven to 180°C.
In the mean time, place the almonds into a food processor until you they become a rough flour. Then place the almond flour in a bowl with the oats. In a saucepan melt the coconut oil, maple syrup, cinnamon until even and pour it over the bowl of oats and almonds. Mix well until all of the dry ingredients are covered.
At this point the apples should be ready, so place them into the baking dish (mine was 23cm x 23cm), water included and spread the dry crumble layer over it evenly.
Bake for about 20 minutes until the top turns golden.
Best served with some (plantable, sugar free) vanilla ice-cream!
Until now I only thought miso paste was used for making miso soup but I have discovered a whole new world. Mixed with tamari, oil and a little something sweet like maple syrup it becomes a sticky and addictive heaven that can turn about any bland vegetable delicious. I'm gonna be glazing just about everything I see in my kitchen, next up: aubergines!
Enjoy these and let me know what you think!
Ingredients for one steak (adjust according to how many you need to make:
1 head of cauliflower
1 tablespoon miso paste
1 tablespoon sesame oil
1 tablespoon tamari or soy sauce
3/4 tablespoon maple syrup or honey
1/2 spring onion
1 teaspoon sesame seeds
Preheat oven to 200°C.
Cut away the leaves from the cauliflower head, leaving the stem intact. Cut the slice in about 2 fingers of thickness, so the florets don't fall apart.
Now make the sauce by mixing the miso paste, sesame oil, tamari and maple syrup together until smooth and even.
Line a baking tray with baking paper and place the "steak" on it, the proceed to cover it with the sauce (the more the merrier truly applies here!!). Spindle with spring onion and sesame seeds. Bake in the oven for about 30 mins until it turns golden and a little crispy!
It's been a long time since I've posted any recipes, and I'm sorry for that but I'm back with (almost literally back-to-school snacks). I've wanted to do a breakfast nut bar without dates, for those of you who don't have a food processor (or can't be bothered to pull it out of the cupboard) and also I feel like they get very mushy and are less crunchy. This options is only with nuts and honey, which the vegans ca replace with rice syrup - it's more sticky and thick than agave syrup so it will hold the nuts together properly. I've also added almond butter for extra gooeyness :) hope you enjoy x
100 gr almonds
50gr sunflower seeds
50gr pumpkin seeds
50 goji berries
1/2 tsp cinnamon
7 tablespoons honey or rice syrup
2 -3 tablespoons almond butter (optional)
Preheat oven to 180°C. Line a square baking tray with baking paper.
Roughly chop the almonds and pecans into smaller sizes, and mix all the nuts in a bowl. Pour in the honey and almond butter and mix until even spread. Fill the baking tray with the mixture and spread out evenly to get a flat top.
Bake in the oven for about 15/20 minutes, making sure the honey doesn't burn.
It's very important to let them cool off for at least 30mins, so they have a chance to solidify and stick together properly. I keep them wrapped in individual baking paper, so they don't stick together, in an airtight container in the fridge.