Posts tagged crumble
Summer Berry Crumble Bars

I made this oat crumble as a surprise 'bressert' for my boyfriend last weekend. His favourite fruit is rhubarb and I had a few stalks in the garden that I wanted to use up.  I wanted a super healthy breakfast crumble that was indulgent enough for dessert (hence bressert).

I had planned for this to be enough to last us for breakfast ABD dessert late in the day.... but we ate it all for breakfast ;-)

vegan berry oat crumble .jpg

I first made this oat crumble recipe for my 'Not Just For Goldilocks' book, so I won't share it in full right here, BUT I will share with you a great spin-off in the form of these bars. I made the bars in the photos below initially for Real Food Source last year and using the same principle as the crumble I made them again.

These bars are quite soft and cakey with a crisp top, which is how I love them. I used a combination of oats, ground almonds and tiger nut flour for the topping, but other flours in place of tiger nuts and almonds would also work.

They also have a great nutritional boost by way of chia seeds which are also used here to thicken and bind the base and fruit layer.

These are perfect served hot with some vegan for a little indulgence or with a dollop of plain vegan yoghurt for a breakfast option.

tiger nut crumble bars 3a.jpg

Recipe: Summer Berry Crumble Bars

Makes approx 12 squares



  • 1 ½ cup oats

  • 1/2 cup ground almonds

  • 1 cup tiger nut flour (or other flour such as wholemeal, spelt or a gluten-free blend)

  • ½ cup coconut oil– melted

  • approx. 2 tbs coconut syrup (to taste)

  • 2 tbs chia seeds and 3 tbs warm water (mixed to gel)

Berry Layer:

  • 1 heaped cup stewed fruit (I used a combination of apple, rhubarb and raspberries)*

  • approx. 1 tbs maple syrup

  • 2 tbs chia seeds

  • ½ cup rough chopped nuts of choice for topping (optional)

*I used approx 2 small/medium apples, 2 medium stalks or rhubarb and a large handful of raspberries (I didn't measure precisely but it equated to a good cup of fruit once cooked down)


Mix the oats, ground almond and tiger nut flour dried with the melted coconut oil and syrup. Set aside approx. 1/4 of this mixture for the topping (or more for a thicker topping).

To the remaining mix, add the chia ‘gel’ to help bind. Press the crumble mix firmly into an 8” square pan- it should be approx 1cm deep.  Bake for approx 15 minutes at 180C until just golden.

Meahwhile stew the fruit in a saucepan, adding a little syrup to taste as the rhubarb and raspberries are tart. No extra liquid is required as the fruit will release it's own. Add the chia seeds during the last few minutes to help thicken.

Remove the base crumble from the oven and spread the fruit layer evenly over the top. Add the reserved crumble mix, plus extra chunky nuts if desired.

Bake for another 5 minutes or so until the topping is golden and the fruit bubbling.

Serve hot or cool (note: the bars slice better when cool)


tiger nut crumble bars 1a.jpg
Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
Raspberry Crumb Top Cake

Well, I figured we were in much need of another sweet treat as I came to my attention that my last few posts were a little lacking that department!

I’d been meaning to tackle a ‘crumb top’ style cake for a while, and then one day one of my colleagues brought in a version that he’d made over the weekend.  Of course, this contained the usual eggs, milk, butter and refined sugars, but I was curious to see whether I could come up with an equally yummy healthy vegan alternative. A couple of days later, upon my request, I found his recipe in my inbox, so the challenge was set!

The original recipe followed a different methodology to the route I eventually took at this used fresh yeast to create a kind of dough for the base, although it had the texture of sponge. I figured that my best bet was to opt for a more standard ‘sponge’ style with the fruit layer and crumb topping to boot. After doing a little research I settled on  this recipe by The Post Punk Kitchen to give me my starting point.

This cake was pretty yummy. The sponge was light and the topping crumbly (in my opinion a bit too dry and crumbly so I’d be tempted to use agave as noted below). Also don’t skimp on the amount of jam/fruit as this gives the cake moistness and a beautiful layer of textures.

Recipe: raspberry crumb top cake

Makes one 9’ cake pan (round or square)


Cake base:

  • ¾ cup soy milk
  • 1 tsp cider vinegar/white wine vinegar
  • ¼ cup rapadura plus ¼ tsp stevia
  • 2 tbs coconut butter
  • 2 tbs apple puree
  • 1 tsp vanilla extract
  • 1 ¼ cups white spelt flour
  • 2 tsp baking powder
  • ½ tsp salt


  • ½ cup sugar free raspberry jam (or another berry jam)
  • ½ - ¾  cup raspberries
  • 1 cup white spelt flour
  • 1/3 cup rapadura (using agave may be better as will be stickier)
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1/3 cup coconut butter melted


Mix the soy milk and vinegar and set aside to curdle in a large bowl.

For the topping mix the dry ingredients then add the coconut butter (and agave if using) and mix with fingers until the mixture clumps into fairly large lumps that don’t crumble away immediately. Add extra oil if needed.

For the cake base, mix the remaining wet ingredients with the curdled soy milk. Add the dry ingredients and mix well until the batter is very smooth. Pour the batter into a greased/lined cake pan, ‘blob’ the jam onto the top and mix through a little. Break up the raspberries a bit and evenly cover the top of the batter. Sprinkle the crumb topping across the cake evenly and press down into the batter a little.

Bake for approx. 30 mins at 180C until a toothpick comes out clean. Allow to cool fully before slicing.

Why not sign up for my newsletter in my sidebar where you get blog post round ups plus other goodies (such as special offers, challenges and collaborations) right there in your inbox!

Day to day you can always find me hanging out in these places:

Instagram   -   Facebook   -   Twitter   -   Pinterest

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
Pan Fried Plantain With Cinnamon Pan Crumble

I came across plantain entirely by accident whilst out shopping for something entirely different (no I didn’t find what I was looking for!) A new ethnic food market stall caught my attention and I had a little browse. So many random and exciting things, many of which I’d never even heard of gave rise to many new ideas in my mind. I’ll probably be going back there sometime soon!

I decided to play it safe and not get carried away on my first visit, after all that hadn’t been the reason I’d actually ventured into town. However, I couldn’t help but be seduced by plantain…..

I’d had plantain once before at a bbq where it was cut into thick diagonal slices and simply bbq’d until soft and the pale creamy yellow flesh had turned a deeper shade. It was delicious and I kept coming back for more.

A plantain looks like a ‘big banana’ but the starchy texture makes it more like a cross between a banana and a sweet potato. It can be used in sweet or savoury dishes and either in its green (unripe) or yellow/black (ripe) state. 

Once home, I did a little investigation to see what the options were, having never cooked it before I wanted to do it justice if I could! The most popular recipes seemed to be sweet dessert/brunch type snacks using ripe plantain, either grilled or fried with spices or syrup. An ideal opportunity for a Sunday brunch. So this morning, instead of the usual oats (as much as I love my oats- more on those later), I decided to surprise the boy with cinnamon fried plantain topped with peanut butter oat crumble (ok so I couldn’t quit the oats entirely!!)

Recipe: fried plantain with cinnamon crumble

Serves 2


  • One large ripe plantain- sliced on the diagonal approx. 10mm thick
  • Generous sprinkling of ground cinnamon- approx. 1 tsp 
  • 1 tbs oil (I used coconut)

For crumble topping:

  • Approx. 50g oats
  • 1 tbs peanut butter
  • 1 tsp agave syrup
  • ½ tsp cinnamon 

To serve- 2 large tbs soy yoghurt (or more)


Heat oil in large frying pan until hot then carefully place strips of plantain covering the pan. Fry on either side for 3-4 minutes until golden yellow and beginning to crisp.

Transfer cooked plantain to a side dish and without delay pour the oats into the pan and add the peanut butter, agave and spice. Stir briskly for approx. 2 minutes until the oats are toasted and clumpy.

Assemble the plantain on plates, add a dollop of soy yoghurt to the centre and top with the oat mixture and more yoghurt if prefered.

Mmmmmm…… perfect Sunday brunch or dessert!

Why not sign up for my newsletter in my sidebar where you get blog post round ups plus other goodies (such as special offers, challenges and collaborations) right there in your inbox!

Day to day you can always find me hanging out in these places:

Instagram   -   Facebook   -   Twitter   -   Pinterest

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF