Vegan blueberry crumble
- Emeline Haÿs
- 27 janv. 2019
- 1 min de lecture
FINALLY, I've found some dairy free ice-cream! AFter six month looking for them, I found some. Obviously, I wanted to try them straight away but I've resisted and waited until this week-end so I could make a fruit crumble which I topped with some ice cream.
Ingredients
500g of blueberries
2 tablespoon of maple syrup
2 tablespoons of lemon juice
½ teaspoon vanilla bean
Ingredients for the crumble
240g rolled oats
5 tablespoons almond butter
4 tablespoons maple syrup
1 pinch of salt
½ teaspoon vanilla bean
30g pecan nuts
Preheat the oven at 180C
Mix together blueberries with lemon juices, maple syrup and vanilla bean.
Place the blueberries in a dish.
Mix together oats, almond butter, maple syrup and vanilla bean.
Roughly chop the pecan nuts.
Add them to the oats mixture.
Evenly display the mixture on the blueberries.
Bake for 30 minutes.
Once the crumble is baked, allow it to cool a little before serving it with vanilla ice cream.
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