FRUIT CRUMBLE WITH POMEGRANATE SEEDS

Makes 6 servings Crumble:

1 cup spelt flour or other gluten-free flour (½ cup millet,

½ cup rice flour, or ¼ cup tapioca flour)

½ cup finely ground almonds

½ cup pecan or walnuts, chopped

½ cup coconut sugar (this is great for people who are trying to cut down on their sugar intake, since it does not contain preservatives and is not whitened like regular sugar)

¼ cup cane sugar

1 cup oats (optional) + 2 Tbsp. coconut oil

½ tsp. cinnamon

½ cup liquid coconut oil

4 roasted apples

4 roasted pears

1 cup frozen blueberries

¼ cup pomegranate seeds

3 Tbsp. jam without added sugar (apricot/peach/forest

fruits/strawberry)

½ cup natural pomegranate juice

2 Tbsp. maple syrup

2 Tbsp. liquid coconut oil

½ tsp. vanilla extract

½ cup pomegranate seeds for decoration

Almond cream:

50 gr. blanched almonds 2 Tbsp. almond butter 1 Tbsp. honey

½ cup almond milk

Pomegranate Jello:

2 cups natural pomegranate juice

2 tsp. agar-agar (vegetarian gelatin substitute)

½ tsp. pectin (carbohydrate found in the skin and core of

raw fruit)

To prepare the crumble, mix all the ingredients in a bowl, except for the oil. Gradually add the oil and mix until crumbly. Bake for 15 minutes at 180° until golden brown. Remove from oven and let cool. Crumble just before serving.

To prepare the almond cream, blend all the ingredients together in a food processor until smooth. Store in the fridge.

To prepare the pomegranate Jello, heat the juice in a small pot over a small flame. Add the agar-agar and stir until all the lumps have disappeared. You can also prepare this in a bain-marie. Stir until liquid thickens.

Pour jelly into a large pan and put in fridge to harden. Before serving, cut up into squares or cut out shapes with cookie cutters. To prepare the fruit, cut up the fruit into cubes and place in a bowl. Add the jam, vanilla, maple syrup and oil. Mix and let sit 5 minutes. Transfer to an oven tray and bake for 15 minutes under the grill until lightly browned.

To prepare individual bowls, pour in 1 Tbsp. of almond cream, then ½ Tbsp. of the fruit mixture and on top the crumble. Decorate with pomegranate seeds and Jello.