APPLE AND POMEGRANATE CRUMBLE
2 medium apples, washed and cut into 1in chunks 30g pomegranate seeds 20g coconut sugar ½ tbsp ground cinnamon ⅛ tsp ground nutmeg ⅛ tsp ginger 2 tbsp arrowroot
powder 1 tbsp lemon juice
For the crumble: 65g pecans 65g almond flour 20ml coconut oil, melted 1 tbsp maple syrup ½ tsp vanilla extract ¼ tsp ground cinnamon
1. In a bowl, combine all of the ingredients for the filling and set aside.
2. Blitz the pecans into small pieces in a food processor, then add the remaining crumble ingredients and pulse again.
3. Transfer the filling mix to a baking dish and sprinkle the crumble over the top.
4. Bake in a preheated oven at 180°C for 15-20 minutes, or until lightly golden. Easy.