Hi foodie friends! Here is the gluten free recipe to go with the video we posted this week.
GF/WF/Vegetarian/Vegan option/low GI and diabetic friendly
1 kilo cooking apples
200 g xylitol (or raw sugar cane see below)
500 grams blueberries (fresh or frozen)
200 grams quinoa flakes or gluten-free jumbo oats
100 grams coconut flour
50 grams ground almonds
100 grams xylitol (or use raw cane sugar such Rapadura)
50 g chopped hazelnuts or almonds
2 small teaspoon cinnamon
150 g butter or 150 g coconut oil
Preheat oven 170 C. Peel, core and chop apples into thin slices then place in a saucepan with xylitol or sugar and a little water. Gently stew until apples are semi soft and sugar has melted (10 minutes approximately). Allow to cool slightly and add in blueberries. Allow to sit for a few minutes, check for sweetness and adjust if needed.
To make crumble, combine all dry ingredients in a bowl and stir in melted butter or coconut oil. The mixture should become slightly moist & crumbly.
Place apple and blackberry mixture in either individual ramekin dishes or in a large ovenproof dish. Cover well with crumble mixture. Bake for about 25-40 mins, depending on size of crumble, or until topping is nice and golden and the fruit starts to bubble from beneath. Serve with crème fraiche, Greek yoghurt or soya yoghurt.
Tips & alternatives
Instead of coconut flour and almond flour mixture you can use 150 grams gluten flour mix for crumble mixture.
You can use raw cane sugar such as Rapadura, Muscavado or coconut sugar instead of xylitol.