READY TO CRUMBLE VEGAN BLUEBERRY CRUMBLE

Blueberries give a sweet burst of flavour and serious nutritional kudos to this wholesome vegan crumble

SERVES: 6

● 3 x 125g punnets blueberries, plus extra, to serve

● 1 tsp finely grated orange or lemon rind

● 2 tsp maple syrup

● 80g (1/2 cup) wholemeal spelt flour

● 1 tbsp sesame seeds

METHOD

● 1/2 tsp ground cinnamon

● 1/2 tsp baking powder

● 2 tbsp coconut sugar

● 3 tbsp cashew spread

● 1 tbsp solidified coconut oil

● 45g (1/3 cup) rolled rye

● 40g (1/4 cup) chopped salted cashews

● Coconut yoghurt or ice cream, to serve 1. Preheat the oven to 180C/160C fan forced. Lightly grease a round 2L baking dish. 2. Combine the blueberries, citrus rind and maple syrup in the prepared dish. 3. Place the flour, sesame seeds, cinnamon, baking powder, sugar, cashew spread and coconut oil in a large bowl. Use your fingertips to rub 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. 4. Scatter the crumble mixture over the blueberries. Bake for 20-25 minutes or until the blueberries are tender and the crumble topping is golden. Divide among serving bowls. Top with a spoonful of yoghurt or ice cream, and extra blueberries.

Recipe: Kerrie Ray | Photo: Guy Bailey