Posted in Gardening, Recipes

Vegan Strawberry Spelt Crumble!

I stocked away a lot of veggies & fruits in my freezer from our allotment harvest last year & needed to use up the last of the fresh strawberries that we froze last June.

I thought, let’s use them into a nice home-made vegan strawberry crumble & so I did. Check it all out here! I served it with a good pouring hot or cold vegan or non-vegan custard. Yum Yum Yum! My strawberries were very sweet on their own, so I didn’t need a lot of coconut sugar to use in my crumble.

I took them out of the freezer bag & used them just like that. It was 430 gr in total,… oh yes! Because I used them unfrosted, I added 2 teaspoon arrowroot powder to the frozen strawberries to bind the excess of fluids & I was right! It did the trick, just see in the 2nd photo! πŸ™‚

MMM!
MMM!

My strawberries crumble, my home-grown strawberries are a variety that are very sweet. So really, you don’t need the added custard,…but itΒ is so delicious with it,…So over here in our household, we always eat custard with our home-made crumbles,…every time again! Ice-cream doesn’t do it for us, really!

Recipe: For 4 big portions

For the crumble topping:

100 gr (nearly 3/4 cup) organic stone-ground white spelt flour

100 gr (bit more than 1/2 cup) cold vegan butter, straight from the fridge

40 gr (nearly 1/3 cup) coconut sugar

60 gr (nearly 1/4 cup) almond flakes

For the filling:

430 gr (3 cups) frozen fresh strawberries

40 gr (nearly 1/3 cup) coconut sugar

1 teaspoon home-made vanilla extract

2 teaspoons arrowroot powder

Method:

Preheat your oven to 200Β°C ( 392 F) Β for 10 minutes. I always use a fan oven.

First, make your crumble topping. Take a bowl & ad spelt flour, coconut sugar & almond flakes. Mix with a spoon. Now, take your cold vegan butter between your fingers & crumble it into fine smaller pieces into your mix until it forms “breadcrumbs”, smaller & bigger one’s, like this photo here:

Now, make your yummy strawberry filling.Β  Take a larger bowl & ad frozen strawberries, arrowroot, coconut sugar & vanilla extract. Mix it all together with a spoon. It will look something like this:

Now, place it all into your oven dish, evenly spread out. Place your crumble topping over the top & place in the bottom of the oven & bake for about 20 minutes. After 15 minutes, I lowered my oven temperature to 180 Β°C (356F ) & baked it for a further 5 minutes. This is because of the caramelization of the coconut sugar, you don’t want it to burn & turn black!!!!!

When ready, the crumble topping is brown & the filling is bubbling & when you open your oven door, your house will smell amazing! Ooh yes! πŸ˜‰

Take your oven dish out of the hot oven & place on your kitchen counter for about 5 minutes or until you can eat it. I served mine with cold non-vegan custard.

Enjoy, sweeties! xxx

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