I have come up with this Oat&Almont crunchy crumble to have an alternative to the classic nutty crust of my raw cakes, ending up with really versatile crumble mix that can be shaped also into small cookies or even chucks, perfect for a casual snack or breakfast.
This recipe is made with simple low Glycemic Index Ingredients (GI), if you want to know more about this concept and the philosophy of my site please visit the related page:The SNS Factory
Mind that Oat Flour (GI 45) is wheat free but not exactly gluten-free. In order to be suitable even for celiacs, it has to be specifically certified as gluten-free, meaning not sourced from a wheat contaminating process. Also, oat contains avenin, which is a protein similar to gluten that, as well, may not be tolerated by celiacs.
To sweeten up the blend, I like to add a few tablespoon of coconut sugar (GI 35), if you want to substitute this sweetener or you wish to have more information on the product, please visit the related page: Sweeteners.
Also, I use a roughly ground mix of one apple (GI 35), dried apricot ( IG 35) and almonds (GI 15) perfect bang on flavour!
Lastly, I have added a teaspoon of psyllium flour (GI 0). Psyllium (husk, powder, whole seeds) is gluten-free and highly hygroscopic, helping to bind moisture, which creates a less brittle baked good when working with gluten-free flours.
Oat&Almond Crunchy Crumble
- One small apple (about 140 gr), unpeeled, with its core removed
- 35 ml of coconut or vegetable oil
- 30 gr of coconut sugar
- 50 gr of dried apricot
- 50 gr of almonds
- 1 teaspoon of psyllium flour (optional)
- a pinch of cinnamon (optional)
- Pre-heat the oven to 180 °C (350 °F).
- Grind roughly the apple, the dried apricot and the almonds. Do not let the mix turn into a paste, stop the food processor when all the ingredients are ground into small pieces.
- In a large mixing bowl, combine the mix with the remaining ingredients, until well incorporated.
- Spread the crumble mixture into a baking dish, folded with baking paper, in an even layer. Bake for 30 minutes and let it in the oven for another 10 minutes.
- If crumbs become too dark while baking, cover loosely with foil, but remove foil the last few minutes of baking so the topping will crisp.