terça-feira, 23 de outubro de 2012

*PLUM, APPLE & CINNAMON C'RAW'MBLE* with Hemp Créme Fraiche

Crumble (cobbler in USA) has been a staple in our house and one of the last cooked things to go. There was a point at which we would be eating it for breakfast and supper, and vis
iters would be expecting our famous crumble when they called round. After a long crumble sabatical, I'm pleased to anounce they are back on the menu!


10 plums
2 apples
1/4 cup of date paste
1 tsp cinnamon

2 cups oats
1 cup sunflower seeds
1/2 cup coconut oil
smattering of vanilla


Chop the plums in small chunks, peel of the skins to make it easier to eat, works best with soft ripe plums.. Place in a shallow pie dish (pyrex or ceramic).

Peel the apples, cut into 8 segments, remove the pips and tough bits and slice thinly, add to the dish.

With your hands squish the date paste and cinnamon into the fruit and set aside.


Grind the oats and sunflower seeds to a flour, but leave some texture. In a bowl massage the coconut oil (presuming its solid) & some vanilla into the flour until it resembles fine breadcrumbs

Press the topping onto the fruit mixture. Place in the dehydrator. The best way to do this is to remove all the trays, then put in a small upturned dish or shallow bowl with a flat bottom, that your crumble dish will sit on to raise the level.

I find that the crumble is soft and warm after 2 hours but Im sure you can dehydrate for longer if you want.

Tip ~ look out for raw oats in stores online, you could alternatively sprout oat groats and grind them up.

Serve with a delicious cream, this one in the picture is with Hemp Créme Fraiche, scroll along for the recipe.

Try any other fruit combinations for this crumble, fig and orange, berries and apple, peach and pear, mango and banana.........


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