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Crumble is one of my favorite dessert. I remember eating the first one during a family trip in the UK. I was probably 6 or 7 years old and found all the food awful 🙂 except for a super flaky, buttery cinnamon apple crumble that was served to us one evening at one of my Mum ‘s friend place for dessert !
I have baked some many variations since then, as it is such a versatile delight. I found the red fruit and almond combo one of the nicest one, and in this recipe I bake it as a pie, with a layer of GF dough, which makes it easy to serve and enjoy. Some could compare it to a streusel I guess ! Feel free to choose the berries you prefer and adapt the sugar level to your tastebuds and sweetness of your fruits. Absolutely no butter, or refined sugar in this recipe, but try it, you won’t miss those I promise.
Happy Baking and share your feedbacks if you do this recipe !
NGREDIENTS
Crust and Crumble
- 2,5 cups oat flakes
- 1,75 cups almond flour
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- A few crushed almonds or hazelnuts to add before baking
Filling
- 600 grs raspberries (or any kind of red fruits). Frozen fruits need to be thawed before
- 2,5 tbsp maple syrup (adjust while making the filling if your fruits were not too sweet)
- 3 tsp chia seeds
- 1 tsp vanilla extract
- 1/2 tsp unwaxed lemon zest
DIRECTIONS
- Preheat oven to 170 °C, fan forced
- Start preparing your fruits, mashing them with the sweetener and chia seeds. Leave to rest (you need to keep some fruit chunks to have more texture)
- Put your oats in your thermomix or high speed blender and blend until you get a flour texture. Add all the remaining crust ingredients and blend to get a dough consistency. If too sandy, add a few tbsp water (1 by one until it forms a proper dough).
- Split the dough in 2 equal balls
- Use the first ball, rolling/ pressing it to make the base of your crumble slices. (you can use any kind of pan, I like to use a square one lined with baking paper)
- Top the crust with your fruits mixture and then add the crumble on top, adding 2/3 tbsp crushed almonds or hazelnuts on top (optional)
- Put in the oven for 40/45 min (check it gets nicely golden but not burnt :).
- Take it out and wait for it to be cool to slice
Eat straight away with some vegan yogurt or ice cream or keep for a few days in the fridge. Can be frozen for up to a month in air tight container.
Hello ! Feeling you need a little “cheer me up” this morning for breakfast ? Then think about chocolate 🙂 But not the nasty “N….a” spread you put on toasts or hot choc you drink with marshmallows 🙂 I am talking about real chocolate benefits, ie raw “Cacao”. Do you actually know the difference between cacao and cocoa ?
Simple: raw cacao comes from cold-pressed un-roasted cacao beans. It keeps all the goodness of cacao, which are numerous: living enzymes, antioxidants, magnesium (which can help reduce stress :), potassium, and iron). And lastly it is rich in alkaloids which interact with our neurotransmitters and help us feel good !!!!….
Cocoa comes from the same beans but they have been roasted at high temperatures, hence less nutritional benefits. However if you can’t find raw cacao, cocoa is still a valid option for this smoothie. Healthy enough and will also put a big smile on your face 🙂
Recipe so simple you have no excuse not to make it as I am sure you have everything you need in your pantry ! ENJOY and share your comments !
Serves 1:
1 frozen banana (not too ripe if you want to reduce sugar level)
1/4 cup GF oats
125 ml almond milk (adjust to consistence level you like)
1 tbsp raw cacao
1 tsp chia seeds
1 to 2 soft dates (adjust to your sweet tooth)
1/2 tsp real vanilla extract
Pinch of sea salt
Blend everything in your high speed blender / thermomix until smooth. Pour less / more milk wether you want to drink or eat it. If eaten as a smoothie bowl top with extra seeds, quinoa puffs, cacao nibs, more dates or fresh fruits. YUM 🙂
A new porridge recipe base for you guys ! Overnight one, so no excuse not to make it as it will only take a few min to prepare the day ahead (or even a few days ahead) and just finish with the toppings in the morning. Gluten free, raw, vegan, refined sugar free, nourishing and very yummy. The way we like to start the day, right ?
Recipe just there. Happy Brekkie !
Serves 1
110 grs GF rolled oats
1 tbsp chia seeds
2 tbsp vegan (or greek) yogurt or even unsweetened apple sauce
100 ml almond or oat milk + 2 tbsp water
1 tbsp gula melaka (adjust to taste)
1 tsp cinamon
1/2 tsp gingerbread spices
1/2 tsp vanilla extract
A pinch of sea salt
Just blend everything well overnight in your container (double or triple quantities for batch cooking as it can keep for a few days in the fridge)
In the morning, add half a raw medium pear, thinly sliced (if you have time roast it with a little coconut sugar, YUM !), drizzle extrat gula melaka if you have a sweet tooth, raw cacao nibs, vegan yogurt, roasted pecans and pepitas and here it is !
I am sure you often have no time for a proper brekkie. Then what to you do ? skip it ? eat a banana ? grab a muffin or a croissant at the bakery ?
Well none of these answers are OK 🙂 🙂 Breakfast is a very important meal and even if you don’t have time, or don’t feel hungry when you wake up, like my daughter Rose, you should eat something properly balanced to fuel up your day !
Those cookies are an easy and fun way to eat brekkie on the go. Made with lots of seeds and superfoods, sweetened with natural fruits and a little natural sweetener and using the goodness of nuts and coconut oil to give moisture, they are crispy outside and chewy inside, yummy and healthy !
They are also super versatile as you can play with the seeds, fruits or even add choc chips:) to have new variations
VG (if you use vegan sweetener option) – GF – RSF and good for you 🙂
INGREDIENTS
- 1 cup GF oats
- 1/2 cup oat flour
- 1/2 cup seeds (pepitas, SF, melon..)
- 1/2 cup unsweetened apple sauce
- 1/3 cup dried super fruits (mulberries, blueberries, goji, ..)`
- 1/4 cup flax seeds meal
- 3 tbsp coconut oil (used refined if you don’t want the subtle coconut
- 3 tbsp almond milk
- 2 tbsp honey or maple syrup for VG option
- 1tbsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
DIRECTIONS
- Combine all dry ingredients in a large bowl
- Do the same for all wet ingredients
- Mix dry and wet, and leave for a few min to bind and get a sticky dough that is scoopable.
- Scoop out and drop cookie dough the size you want on a baking sheet. Ensure there is a little room between each cookies, though those don’t tend to spread much, so flatten them a bit before putting in the oven to get a cookie shape 🙂
- Put in preheated oven (165°C fan forced) for 17/20 min (depending on the size and thickness of your cookies start checking if they turn golden in the edges after 15 min)
- Take out, cool down and eat or store for a few days in an airtight container. They can also be frozen and kept for a few weeks to be reheated on demand (though usually I prefer to freeze the raw cookie dough)
I am not a big fan of cookies, but I can still remember the first time I ate oatmeal cookies in the US as a teenager ! Yum ! Loved the combination of oats, raisins and cinnamon, and the super moist texture.
Have been trying to make my own version vegan of these, cutting on eggs, flour, sugar and the other not so good stuff you usually find in oatmeal cookies.
The recipe I share below is quite a success within the family (even with Romain and Leopold who don’t like raisins :).
100 vegan, GF (providing you use GF oats), don’t use any sugar and is definitely super rich in fibers, minerals and proteins thanks to the use of chia, pumpkin and sunflower seeds.
Hungry now ? Give it a try 🙂
Ingredients
- 220 gr GF rolled oats
- 110 gr sunflower seeds
- 40 gr pumpkin seeds
- 50 gr chia seeds
- 50 gr raisins
- 130 gr really moist dates (ideally medjol)
- 75 gr coconut oil
- 65 ml unsweetened almond or oat milk
- 1 heaped tsp cinnamon
- 1/3 tsp sea salt
- 1/2 tsp baking soda
Directions
- Preheat the oven to 180C
- Place half the oats and sunflowers seeds in your high speed blender and pulse until you get flour like texture. Combine with the rest of dry ingredients
- Put the dates and other wet ingredients in your high speed blender and pulse at high speed until you get a thick paste and everything is combined
- Mix wet and dry ingredients and mix well together to get a proper dough.
- Form balls using a tbsp and put them on baking tray layered with baking paper. Press a little the balls to get a thick cookie shape
- Bake for 12/14 min (they should get golden edges, but don’t get them brown !)
- Remove from the oven and get them cool down totally on a grid before storing in airtight container (they can keep for 3/4 days in the fridge or can be frozen easily for a few months)
Nb: if you really really don’t like raisins I guess you could switch for chocolate chips. Also you can play with flavors and use vanilla or ginger to instead of cinnamon… but will be a little less like oatmeal cookies 🙂
Today I have finally decided to update my blog 🙂
Don’t know why, but I am definitely not a blog person 🙂
I love cooking and sharing recipes, bit I wish the whole blog filling could be done automatically ! At some point I feel it is really too much time behind screens and I’d rather spend it developing new recipes 🙂
On the other hand, some of my followers have given me such great feedbacks recently after they had tried some of my recipes, that I am really happy to share those with you !
Today I had planed to eat bircher muesli for breakfast. Which evolved in a bircher muesli base topped with red fruit compote and fresh berries.
After all you can dress up your bircher the way you want, providing the porridge base is yummy.
And trust me this one is super delicious, super easy, can be prepared the night before and is super well nutritionally balanced.
Recipe just below for you to try.
Enjoy 🙂
INGREDIENTS
- 1/3 cup old GF rolled oats
- 1/3 cup almond or oat milk
- 2 tbsp apple sauce (preferably homemade and sugar free:)
- half green apple, peeled and grated (ideally organic)
- 1 tbsp PB or almond butter (or sunset butter if you are allergic to nuts)
- 1 tsp raisins
- ¼ teaspoon ground cinnamon
DIRECTIONS
- The night before, combine oats, apple sauce and nut butter. Stir well and add the plant based milk. Stir well again and add the cinnamon, raisins and grated apple.
- Put in the fridge (I will always prepare in a glass container with a lid, such as weck jars)
- In the morning, take it out, add a little plant milk or yogurt, top with raw apples slices and some nuts and seeds for the traditional version. Or any other fruits and toppings you fancy on that day 🙂
Nb: you can prepare this up to 2 days ahead.