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Vegan blueberry crumble
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in a scrumptious vegan blueberry crumble, bursting with sweet flavors and nutritious ingredients.
Ingredients:
  • 3 x 125g punnets blueberries, plus extra, to serve
  • 1 tsp finely grated orange or lemon rind
  • 13.60 gm maple syrup
  • 80g (1/2 cup) wholemeal spelt flour
  • 12.00 gm sesame seeds
  • 1.25 gm ground cinnamon
  • 2.00 gm baking powder
  • 25.60 gm coconut sugar
  • 60.00 ml cashew spread
  • 16.80 gm solidified coconut oil
  • 45g (1/3 cup) rolled rye
  • 40g (1/4 cup) chopped salted cashews
  • Coconut yoghurt or ice-cream, to serve
Instructions:
  • First, preheat your oven to 180C (160C fan forced). Then, lightly grease a 2L round baking dish.
  • Mix together the fresh blueberries, fragrant citrus rind, and sweet maple syrup in the dish.
  • In a large bowl, combine flour, sesame seeds, cinnamon, baking powder, sugar, cashew spread, and coconut oil. Use your fingertips to blend the cashew spread and oil into the dry ingredients until the mixture resembles coarse crumbs. Stir in rolled rye and cashews until well mixed.
  • Sprinkle the crumble mixture evenly over the blueberries. Bake for 20-25 minutes until the blueberries are soft and the topping is golden. Serve in bowls with a dollop of yogurt or ice-cream, and more blueberries on top.

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