Cranberry, Apple & Baobab Crumble
When the weather gets colder, the only thing on most of our agendas in the evenings is curling up with something heart-warming, comforting and delicious! Hot puddings don't have to be off limits if you're looking after your health either. This cranberry, apple and baobab crumble is one of our winter favourites and totally nourishing. Serve with a scoop of dairy-free vanilla ice cream if you're feeling a little more indulgent!
1/2 tbsp Aduna Baobab Powder
1 cup fresh cranberries
1/4 cup non-dairy milk
2 tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp sultanas
1 cup oats
2 tbsp coconut oil, melted
1 tbsp pumpkin seeds
Preheat the oven to 190C.
Boil the cranberries and sliced apple in the almond milk, and just as they begin to pop, add the sultanas, cinnamon and vanilla extract.
Transfer the gooey mixture into the bottom of a small cooking dish or large ramekin.
Mix together the oats, maple syrup, coconut oil and pumpkin seeds and layer this on top of the fruit mixture in the ramekin.
Bake for 15-20 minutes, or until the topping is golden.
Recipe by Naturally Sassy