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Writer's picturePeanut Head

RASPBERRY OAT CRUMBLE



Raspberry Oat Crumble

With Valentines Day just a few days away, you may be trying to figure out what you can do for your significant other. Well, here's one option - make this warming Raspberry Oat crumble for a date night treat. It's an easy whip up and such a satisfying, warming dessert for these cooler winter nights.

This recipe was made in collaboration with Milkandeggs.com , this is a produce delivery service based in SoCal and has saved my ass on so many occasions where I just can't get to the supermarket.

All produce for this recipe is available from their site.


Raspberry Oat Crumble

Makes 9 squares

What you'll need:

  • 1 cup quinoa

  • 1/4 cup coconut oil

  • 1/4 cup liquid sweetener of choice (i used maple syrup)

  • 11.5 oz jar raspberry jam

  • 2 cups stonewall kitchen oats (this is already sweetened with brown sugar, if you're using plain oats just add a few tbsp of coconut sugar)

  • 4 tbsp solid coconut oil

  • 1 tbsp chia seeds

For serving:

  • Kite Hill plain almond yogurt

  • Fresh raspberries

What to do:

  • Rinse quinoa well, drain off any excess liquid and lay out on a baking tray lined with parchment paper.

  • Place in a 375F oven to dry out and become fragrant, roughly 8 mins.

  • Remove from the oven and allow to cool completely before placing in a high speed blender and blending for 5 mins until you achieve a flour consistency.

  • In a small dish mix together chia seeds with 5 tbsp warm water, whisk together and set aside to become gelatinise.

  • Warm up your coconut oil and liquid sweetener over a low heat.

  • Add your quinoa flour, chia egg, coconut oil & liquid sweetener to a medium bowl and mix well.

  • Transfer for a square baking tin lined with parchment paper, press down with hands ensuring the mixture is evenly disbursed.

  • Bake at 375 F for 8 mins.

  • Remove from the oven and spread your raspberry jam evenly over the base.

  • In a separate bowl, using your hands mix together your oat mix with the slightly soft coconut oil.

  • Spread evenly over the jam layer and bake for a further 18 mins at 375 f.

  • Once cooked and golden brown, remove from the oven and allow to cool completely before cutting into 9 even squares and serving with yogurt and berries.


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