Thursday, May 26, 2016

Raw Apple Crumble (gluten-free, refined sugar free, vegan)

Hello Friends!

This is my new favourite breakfast! It's easy to prepare, and it's delicious! It's also refined sugar free, gluten-free, and vegan. I made 2 servings last night. One for this morning and one for tomorrow morning.

I got the idea for this from my favourite juice place. I would love to stop by and buy breakfast every morning, but it's just not affordable. I decided to make my own instead.

You can play with the recipe a bit to see how sweet you want it to be. You can add more/less raisins or dates to suit your taste.

I used Sayer dates in this recipe. They are dry compared to Medjool dates, so they aren't as sticky when you add them to the food processor. I prefer Medjool dates for snacking and making raw energy balls. If yours have pits, you want to remove them. But you already knew that.

You can use any type of nut that you like. I prefer walnuts, almonds, or a mixture of both. Any nut should work. You could probably make it without nuts too.

Pair this up with cashew milk mixed with a bit of coffee, maple syrup and cacao, and you've got the perfect breakfast! Regular coffee also goes well with this recipe! I like cashew milk best because you don't have to strain it like you do with other nut milks. You just soak your cashews while you sleep, and blend them up with some fresh filtered water in the morning.

I use all organic ingredients when possible. At the very least, make sure the apples are organic. If not, you should peel them first.  Apples are one of the top items on the dirtydozen list. If you can't afford to buy everything organic, at least have a look at this list and prioritize your purchases.







Raw Apple Crumble (gluten-free, refined sugar free, vegan)
Makes 2 Big Servings

Ingredients
Topping
1/3 cup oats (gluten free)
2 tablespoons unsweetened shredded coconut
¼ cup raw, unsalted nuts (whatever you like)
1-3 pitted Sayer dates
¼ teaspoon ground cinnamon

Apple Mixture
3 apples, cored and cut into chunks (no need to peel if organic)
1-2 teaspoons raisins
½ teaspoon ground cinnamon

Directions
I like to make the topping first since the apple portion is the wet part.

Place all the topping ingredients in a food processor. Pulse everything until the mixture gets crumbly and the dates are all incorporated into the mixture. Dump it into a bowl and set aside.

In the same food processor, add the apples, raisins and cinnamon. You want the apples and raisins to be chopped finely, but don't let it run until you have apple sauce (unless you like it that way).

Place the apple mixture into your containers and top with the topping. Refrigerate until ready to serve. I like to let it sit at least overnight.


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