Baobab & Strawberry Crumble
There's nothing better than crumble on a chilly autumn evening! We love this vegan and gluten-free recipe from Aduna Feel Good Triber Charley's Health which uses date syrup and our naturally sweet baobab powder in place of refined sugar and a little coconut oil to get that buttery richness without the dairy. This recipe makes just one single serving - perfect when you want a little treat all to yourself!
1 tsp Aduna Baobab Powder
80g fresh (or frozen & defrosted) strawberries (approx. 5 large berries)
1/2 tsp vanilla powder
15g jumbo oats (gluten-free if necessary)
25g oat flour (you can make your own by grinding oats in a blender or food processor)
1 tbsp date syrup
1 tsp coconut oil
Preheat oven to 180C. Wash and chop the strawberries into quarters and place into a bowl. Stir in the baobab and vanilla powder. Transfer mixture to a ramekin.
Stir together the oats and oat flour in a separate bowl. Add the coconut oil and date syrup and mix until it forms a sticky, crumbly texture.
Sprinkle the crumble topping over the strawberries in the ramekin and bake for 20 minutes. When the crumble is ready, the oats should be nice and golden brown and your kitchen will smell delicious.
Recipe by Charley's Health