Who doesn’t love fruit crumble? 🤤
Loquats are grown here on the Costa Tropical & exported across Spain. They have a very short season: April (although these are the last few left on the tree at the beginning of May). They are such a juicy sweet fruit, they didn’t need sweetening, when I stewed them to soften down a little.
Now to the main event… Crumble.
I made this crumble using buckwheat flour (which is naturally gluten free) & milled GF Oat flour & whole oats.
I rubbed in margarine (& because I ran out of margarine, some pure no added oil/sugar peanut butter) until I had a oily breadcrumb texture. I stirred in a small amount of coconut sugar & next I added crushed walnuts, ground flax seed & pumpkin seeds.
Crumble Recipe:
I’ve estimated the quantities that I used below:
1 buckwheat flour
2/3 cup GF oat ‘flour’ (I milled my own)
1/4 teaspoon salt
2/3 cup gluten-free rolled oats
2/3 cup crushed walnuts & seeds
2 teaspoon cinnamon
Coconut sugar to your liking
1/2 cup margarine
1/2 cup peanut butter
Method:
I topped the stewed fruit with a good layer of the crumble mixture (approx 2cms) & baked until it was golden (around 20-25 mins).
To keep this healthy, I should have gone with cashew or soya creme, but I was in a hurry & using what I had available, so a dollop of @lidlespana vegan cheesecake ice-cream did the trick 😜
Enjoy!
Dawn's Plant Kitchen 