VEGAN APPLE & BLUEBERRY CRUMBLE WITH TOFU, CASHEW VANILLA CREAM

Apples are coming into season in the UK – time for a crumble.  This is a healthy alternative to high fat, high sugar crumbles, using whole foods for sweetness, no oil, butter or margarine and a small amount of coconut sugar.  It would be lovely with vegan ice cream, custard or cold with nice cream, but I also show you how to make a low sugar, low fat cream to top it with.

The Crumble

Prep time: 10 minutes
Cooking time: approximately 20 minutes
(Serves 4 – 6 )

Ingredients – crumble top

100g pitted dates (not medjool)
1tbsp apple sauce
1tbsp peanut butter
80g oats (ideally fine milled oats and not rolled)
120g flour (any will do – I used Spelt, gluten free should work also)
20g desiccated coconut
2 tbsp coconut sugar (for sprinkling on top)

Ingredients – filling

3 large apples (I used Bramley cooking apples)
130 g blueberries
2 tbsp flour
4 tbsp coconut sugar

Method

Preheat oven to 160°c / 320f / 180 convection

  1. Core and peel apples, cut in half and slice into half centimetre slices
  2. Add to a medium sized baking dish and rub the sliced apples with the flour
  3. Add the blueberries and coconut sugar and mix through
  4. Cover dates with boiling water and leave to sit for 5 – 10 minutes, then stir vigorously with a fork into a butter thick paste
  5. Put the date paste, the peanut butter and apple sauce into a bowl and mix thoroughl
  6. If you are using rolled oats, pulse these in a food processor until fine
  7. Add the oats, flour and coconut into a large bowl
  8. Add the wet ingredients to the dry ingredients and massage through thoroughly until it has a crumbly consistency
  9. Pour the crumble over the top of the apples and blueberry mix in the baking dish and pat down. Sprinkle with coconut sugar (optional).
  10. Cover with foil and bake for 30 minutes.
  11. Remove foil and bake for a further 30 – 40 minutes.

Soya & cashew vanilla cream

Ingredients

1 pack of silken tofu – 300g Tetra pack
20g cashews (soaked in boiling water)
½ tsp vanilla powder
4 tbsp coconut sugar (or other sweetener – Xylitol, sugar etc.)

Method

  1. Place all ingredients in a blender and blend until smooth
  2. Pour into a jar and refrigerate until it sets into a thick cream

 

Watch me make it:

 

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