warm­ing ve­gan

serves 6 prep 15 mins cook­ing 25 mins

taste.com.au - - THIS MONTH -

3 x 125g pun­nets blue­ber­ries, plus ex­tra, to serve 1 tsp finely grated or­ange or lemon rind 2 tsp maple syrup 80g ( 12 ⁄ cup) whole­meal spelt flour 1 tbs sesame seeds 1 ⁄ tsp ground cin­na­mon 12 ⁄ tsp bak­ing pow­der 2 tbs co­conut sugar 3 tbs cashew spread 1 tbs so­lid­i­fied co­conut oil 45g ( 1 ⁄ cup) rolled spelt or rye flakes 40g ( 14 ⁄ cup) chopped salted cashews Co­conut yo­ghurt or ice-cream, to serve

1 Pre­heat the oven to 180°C/160°C fan forced. Lightly grease a round 2L bak­ing dish. Com­bine the blue­ber­ries, cit­rus rind and maple syrup in the pre­pared dish. co­conut oil in a large bowl. Use your fin­ger­tips to ruo the cashew spread and oil into the dry in­gre­di­ents un­til the mix­ture re­sem­bles coarse crumbs. Add the spelt or rye flakes, and cashews. Mix well. ir Scat­ter the crum­ple mix­ture over the blue­ber­ries. Bake for 20-25 min­utes or un­til the blue­ber­ries are ten­der and the crum­ble top­ping is golden. Di­vide among serv­ing :Jowls. Top with a spoon­ful of yo­ghurt or ice-cream, and ex­tra blue­ber­ries. 3 Place the flour, sesame seeds, cin­na­mon, :;along pow­der, sugar, cashew spread and co­conut oil in a large bowl. Use your fin­ger­tips to ruo the cashew spread and oil into the dry in­gre­di­ents un­til the mix­ture re­sem­bles coarse crumbs. Add the spelt or rye flakes, and cashews. Mix well. ir Scat­ter the crum­ple mix­ture over the blue­ber­ries. Bake for 20-25 min­utes or un­til the blue­ber­ries are ten­der and the crum­ble top­ping is golden. Di­vide among serv­ing :Jowls. Top with a spoon­ful of yo­ghurt or ice-cream, and ex­tra blue­ber­ries.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.