Vegan Blueberry Crumble

Blueberries give a sweet burst of flavour and serious nutritional kudos to this wholesome vegan crumble.

The ingredient of Vegan Blueberry Crumble

• 3 x 125g punnets blueberries plus extra to serve
• 1 tsp finely grated orange or lemon rind
• 2 tsp maple syrup
• 80g 1 2 cup wholemeal spelt flour
• 1 tbsp sesame seeds
• 1 2 tsp ground cinnamon
• 1 2 tsp baking powder
• 2 tbsp coconut sugar
• 3 tbsp cashew spread
• 1 tbsp solidified coconut oil
• 45g 1 3 cup rolled rye
• 40g 1 4 cup chopped salted cashews
• coconut yoghurt or ice cream to serve

The Instruction of vegan blueberry crumble

• preheat the oven to 180c 160c fan forced lightly grease a round 2l baking dish
• combine the blueberries citrus rind and maple syrup in the prepared dish
• place the flour sesame seeds cinnamon baking powder sugar cashew spread and coconut oil in a large bowl use your fingertips to rub the cashew spread and oil into the dry ingredients until the mixture resembles coarse crumbs add the spelt or rye flakes and cashews mix well
• scatter the crumble mixture over the blueberries bake for 20 25 minutes or until the blueberries are tender and the crumble topping is golden divide among serving bowls top with a spoonful of yoghurt or ice cream and extra blueberries

Nutritions of Vegan Blueberry Crumble

fatContent: 320 021 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 31 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: n a

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