Since discovering the secret to vegan gluten free pancakes, I’ve been making a lot of those. I wanted to make something different for an interesting Sunday brunch. Quinoa bake came up as an idea, but that just didn’t seem to fit my craving. I figured I’d use some of the apples I had in my fridge and put a nice topping on it. You could call this a non-traditional apple crumble.
I’m always up for expanding my cooking/baking horizons. I recently saw a recipe online that used tahini as a substitute for oil. It really gave me a new way to look at recipe creation. Not only does that cut down on hydrogenated fats, but it also increases the nutrient content in food.
This crumble isn’t your typical crumble with half a cup of brown sugar. It relies on the natural sweetness of the apples, the cinnamon, and the coconut, along with the flavour of the almond meal and the tahini. The minimal amount of maple syrup is plenty for this recipe. Cinnamon is also a helpful in balancing blood sugar levels. While I chose to serve this as a tasty breakfast, you could just as well serve it as a healthy dessert.
Vegan Paleo Breakfast Apple Crumble
3 small apples (or 2 large)
3/4 cup almond meal
1/4 cup desiccated coconut
2 tbsp tahini
2 tbsp maple syrup
About 1/2 tsp of cinnamon (or to taste)
Another 1/2 tsp of cinnamon
Preheat oven to 375F.
Peel and chop the apples. I like to place them in an aluminium pie pan. Sprinkle them with part of the cinnamon (you can really go on a to-taste basis here). Combine the rest of the ingredients in a bowl. Spread the crumble somewhat evenly over the apples.
Bake for about 15 minutes, keeping an eye on it. It’s ready when the crumble topping is pleasantly toasted.