I am doing a fun challenge at the moment! Trying to create sweeter recipes for a friend that has a serious long list of food intolerances. We all need a sweet treat at times so of course I had to take on this mission and help her out. Fall is the perfect season for an apple crumble so I made my own healthy version of an old traditional recipe.
Ingredients
¼ cup All brain
¼ cup Coconut desiccated
2 tbsp. Almond butter
½ tbsp. Coconut oil / olive oil
2 x apples
Directions
Cut up the apples and place out on a pie form. Sprinkle some cinnamon on top and bake in the oven for 15 min on 160 degrees. Mix all brain, desiccated coconut and cinnamon together and put in a fry pan on low tempter. Roast for a few minutes until the colour goes a bit darker. Put the mixture in a bowl and add almond butter. Mix around and slowly add the oil until you get a sticky texture. Be careful with how much oil you add, you don’t want it to be too fluid. When the apples have baked, take them out and add your crumble on top. Bake for another 15-20 min. The time depends on how soft you like your apples, I personally like mine not too soft.
Enjoy as it is or serve with coconut yogurt. Tips: mix coconut yogurt with sweeter and cinnamon for that extra touch to your desert.
Can be made with both red or green apples, for a sweeter or more sour flavour.
