Vegan, Refined Sugar Free and Wholemeal
I hope you all had a lovely valentines day! I did exactly what I did last valentines day and ate so much gelato I got a stomach ache. A sign of a successful day I think. People always get really worked up around valentines day and I’m not sure why. It’s just a day to spread some love! I walked my dog for the first time in ages, because I love him. I made the kids I babysit some cous cous because I love them too. Why all the tears…and the photos of broken chocolate hearts and empty tubs of ice cream?!
This morning I had a vision of the perfect peach crumble. Sweet, tangy, crumbly and nutty. I looked everywhere for a recipe I could use as a guideline for using coconut butter to make the topping, and there was nothing! But then I thought, come on Lil. Strap on your thinking cap and come up with something yourself for once!
The result was ohmygodimgoingtodieamazing. The smell! The desiccated coconut and sweet butter scented the entire kitchen with peachy, mapley cinnamon goodness. The sprinkle of cherries throughout the crumble stained the peaches purple and made the house smell like fresh cherry pie. Moral of the story: make crumble for breakfast everyday. And also, think of more recipes by myself!
Cherry and Peach Coconut Crumble:
1/3 cup (50g) wholemeal flour
1/3 cup (50g) plain flour
1/3 cup (30g) desiccated coconut
1/3 cup (30g) chopped walnuts or almonds
1/3 cup (30g) brown sugar
100g (3.5 ounces) coconut butter, cut into cubes.
30ml (2 tbsp) soy or almond milk
Preheat the oven to 180C. Blitz all the dry ingredients together until combined. Pour into a bowl and use your fingers to rub the coconut butter into the batter, making little lumps. Slowly add in the milk and use your fingers to turn the mix into a crumbly, sandy consistency. Don’t overmix!
For the Filling:
6-7 medium ripe yellow peaches (white will work too) sliced into eighths.
80g (3 ounces) ripe red cherries
1 tsp cinnamon
Optional: 1-2 tbsp maple syrup, depending how sweet your peaches are.
Toss the fruit with the maple syrup and cinnamon and pour into a baking dish. Top with the crumble and bake for 35 minutes, until golden on top and the fruit is cooked through. Serve warm, with coconut ice cream!