Banana, Coconut and Cacao Crumble
After a year of trying to get my crumbles into stores, I sadly had to make the hard decision that for now, I couldn’t logistically make it happen. I have some really exciting new products to release in the coming months which I completely believe will be able to go nationwide and hopefully even worldwide but whilst I focus on these, I decided to share one of my crumble recipes for the first time so that wherever you are, you can try the crumbles.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
easy
Ingredients:
- 600g Bananas (around 6),60ml Water,30g Desiccated Coconut
- 100g Almonds,80g pecans,190g Oats,1-2 tbsp Cacao Powder,30g Desiccated Coconut,65ml Maple Syrup,50g Coconut Oil - melted,1/2 tbsp Coconut Sugar,1/4 tsp Salt
Banana Compote
Crumble Topping
Method
Chop the bananas in half both lengthways and widthways and then chop into small chunks.
Add to a pan with the other ingredients and cook on a medium heat for about 10 minutes, until the bananas have softened.
Pour into a ovenproof dish and set aside while you make the topping.
Add the pecans and almonds to a food processor and whizz into a flour.
Mix all the ingredients including the ground nuts, together in a bowl.
Pour the crumble topping mix onto a baking tray and bake for around 10 minutes.
Remove from the oven and spoon on top of the compote and serve or save for later and reheat in the oven. I like to enjoy mine with some coconut yoghurt.
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