Baking

Roasted stone fruit crumble

Name: Roasted stone fruit crumble recipe
Yield: 2
Ingredients: 20g pecans, roughly chopped; 20g coconut flour; 1 tablespoon desiccated coconut; 20g coconut oil (preferably solid); 3 ripe stone fruits (peach, plum, apricot), cut into small wedges; 1/2 teaspoon ground cinnamon; 1/2 tablespoon maple syrup (optional)

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This healthy dessert will curb any cravings. Extracted from 28 Days Vegan by Lisa Butterworth & Amelia Wasiliev, out January 1, 2021 from Smith Street Books, RRP $29.99.

20g pecans, roughly chopped
20g coconut flour
1 tablespoon desiccated coconut
20g coconut oil (preferably solid)
3 ripe stone fruits (peach, plum, apricot), cut into small wedges
1/2 teaspoon ground cinnamon
1/2 tablespoon maple syrup (optional)

Method

1.

Preheat oven to 200°C. Combine pecans with flour and coconut. Roughly rub coconut oil into flour mix with your fingertips. Set aside in fridge.
2.

Place fruit wedges on a baking tray. Sprinkle with cinnamon and drizzle with maple syrup, if using, and roast for 20 minutes, or until softened.
3.

Divide fruit between 2 small ramekins. Spoon 2 tablespoons of flour mix on top of each ramekin and bake for 10 minutes until golden brown. Freeze other portion for another time.