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VEGAN PINEAPPLE TRUMBLE RECIPE

Updated: Jul 9






Ingredients:


For the base:

2 cups almond flour

1 cup tapioca starch

1/2 tsp vanilla extract

1/4 cup coconut oil

1/3 cup maple syrup

water


For the pineapple jam:

1 20 ounce can of pineapple chunks in syrup

1/2 cup maple syrup

1 cinnamon stick

1/2 star anise


For the crumble topping:

1 cup flour

1 cup oats

2 tbsp sugar

1 tbsp cinnamon

coconut oil


Method: To Make the Pineapple Jam:

Drain the can of pineapples in a sieve and wash the excess syrup off thoroughly under a tap. Put the pineapple chunks into a blender and pulse until it is a thick paste. Pour the entire contents into a small saucepan along with the maple syrup, cinnamon stick and star anise. Bring the mixture to a boil and lower to simmer for about 25 minutes and so it reduces a little. Make sure to stir occassionally to prevent it from burning. Remove the cinnamon stick and star anise, and then set aside to cool to room temperature. Place in the fridge over night.


To make the base:

Preheat the oven to 160 (fan) or 180 (conventional). In a large bowl, use your hands and mix together the almond flour and tapioca starch. Make a well in the centre and add the wet ingredients. Use your hands to combine and start to knead in the solid coconut oil (or untill it is all combined and has a dough-like consistency. If the mixture feels too dry, add a few drops of water to help it bind.


Take dough and flatten it onto the base of a ceramic pie/crumble dish so it covers the entire bottom and sides. Pour in the pineapple jam!


To create the crumble:

Mix together all the dry ingredients until it is all mixed. Slowly add in small amounts of coconut oil and use your fingers to work it into the mixture til it forms a crumble! Then sprinkle over the top of the fruit in your 'pie'.

Place in the oven for 40 mins or until golden brown. Serve a generous piece alongside a big dollop of coconut yoghurt. Enjoy!


L & S x


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