Crumble is a dessert of British origin that goes back to the Second World War when rationing made it difficult to find many ingredients, especially fresh like milk and eggs. This dessert is effortless to prepare, and only a few ingredients in common use are needed.

It is possible to make this recipe with different fruits, such as apples, cherries, pears and much more. The version that I propose is with berries, and it is vegan and very healthy.

If you make it for several people it can be done in a pastry mold or a glass tray, although I always advise using individual molds to serve them directly thus, the best is ceramic.

I wait for your opinions!

New FMD recipes every week

All my recipes are suitable for FMD!

Vegan crumble with berries

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Phase 3 Serves: 1 Prep Time: 5 min. Cooking Time: 15 min.

Ingredients

• 1/2 cup of blackberries
• 1/2 cup raspberries
• 1/2 cup blueberries
• 3 tablespoons coconut butter
• 3/8 cup oat
• 3/8 cup lentil flour
• 3 tablespoons almond milk *
• 2 tablespoons birch xylitol
• 1 pinch of salt

Instructions

1. Preheat the oven to 350° F (180 °C)
2. Remove the butter from the refrigerator to soften
3. Using a blender, grind 1/4 cup of oat  into thick flour
4. In a bowl, mix the ground oat, remaining whole oats (1/8 cup), lentil flour, a tablespoon of xylitol and a pinch of salt
5. Add coconut butter and almond milk and work quickly with your hands, without forming a dough; The consistency should be similar to wet sand with large crumbs and easy to compact
6. Put the remaining xylitol in the base of an individual mold and put the berries on top
7. With the hands distribute the sandy dough, without pressing it, and leaving some piece of fruit uncovered
8. Bake for 15-20 minutes

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; with these quantities, you get one breakfast for >20 pounds. For a complete breakfast, remember to add you serving of phase veggies.

 

Vegan crumble with berries was last modified: September 15th, 2017 by Eloisa Faltoni

Notes

*In this recipes you use three tablespoons of almond milk like a condiment. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbol

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Christmas is, without a doubt, my favorite party. Families and friends gather, the streets are illuminated with lights, the houses are filled with decorations and smells of sweets and cookies are smelled in the kitchens. This year, I will celebrate Christmas Day at my home with my family, so I have already begun to experience tasty but healthy recipes to propose to my guests.

New FMD recipes every week

All my recipes are suitable for FMD!

Christmas pastries with cashew and orange custard

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Phase 4 Serves: 2 Prep Time: 40 min Cooking Time: 30 min

Ingredients

• 1/2 cup of Spelt flour
• 35 ml of water
• 35 ml oat milk
• 1/8 cup of coconut butter
• 1 pinch of salt
• 4 tablespoons of birch xylitol
• 2 eggs
• 1/2 cup of raw cashews
• 4 tablespoons of sunflower oil
• 1/2 orange

Instructions

1. The first thing to do is put the cashews in soaking in cold water for at least 3 hours (better 6 hours)
2. Meanwhile, you have to make the choux paste: in a non-stick pot, you heat the water, the oat milk, and the coconut butter, stirring constantly
3. Add also one tablespoon of xylitol and the pinch of salt, keep mixing
4. When the butter is melt, put the fire to the minimum and add all the flour
5. Continue mixing continuously with a wooden spoon until the dough unstick
6. Transfer the mixture into another container and add one egg at a time, beating vigorously with the wooden spoon
7. It will not be necessary to add another egg if the precedent is not perfectly integrated with the mass
8. Preheat the oven to 428ºF – 392ºF if ventilated (220ºC – 200ºC if ventilated)
9. When the dough is ready (it has to be thick, but not rigid), put it in a pastry bag and form the pastries  on aluminum foil (better aluminum foil than baking parchment)
10. Bake the pastries for 10 minutes, after this time lower the temperature to 392ºF – 356ºF if ventilated (200ºC -180ºC if it is ventilated) and leave them until golden brown (The total cooking time is approximately 30 minutes, 20 if the oven is ventilated, but may vary slightly from oven to oven)
11. When the pastries are, turn off the oven but do not open it completely, only lightly (you can put a wooden spoon between the door so that it is just ajar), let it rest for 20 more minutes
12. After this time, you have to pick a pastry with a toothpick, if it is cook, let the pastries dry in the oven
13. To make the custard, you have to drain the cashew nuts correctly and grind them in a powerful blender
14. When they are almost creamy, add the oil, three tablespoons of sugar and the orange juice and keep beating until there is a homogeneous cream
15. When the cupcakes are cold, put the custard in a pastry bag and fill them through the base (as the cupcakes I made I made them smaller than the habitual I opened them in half and filled them with cream like this)

This recipe is suitable for the Fast Metabolism Diet – DMA Phase 4.

Christmas pastries with cashew and orange custard was last modified: November 23rd, 2017 by Eloisa Faltoni

The post Christmas pastries with cashew and orange custard appeared first on Cooking with a Cat.