Date Crumble

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Date crumble

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40min · 2 servings

Here’s how to make them:
• Makes 4 large cups*

For the date centre

• 120g dates
• 60ml (4 tbsp) water
• Pinch of salt

For the crumble

• 55g ground oats
• 45g rolled oats
• 1/2 tsp baking powder
• Pinch of salt
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 2 tbsp coconut oil, melted
• 2 tbsp almond butter

Method
• Preheat your oven to 180*C (160*C fan assisted)/ 350*F
• Add the dates and water to a pan and cook over a low-medium heat mashing the the dates with the back of a wooden spoon. You should end up with a smooth, thick, but spreadable date paste. Leave to cool.
• Mix together all the crumble ingredients in a bowl, then press 1/2 the mixture into silicon cupcake/muffin moulds.
• Spread the date mixture, then crumble the remaining oat mixture on top.

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#ad Apple Crumbles are great and all, but Apple & Date Oat Crumbles? even better…  Excited to bring this better-for-you recipe to you in partnership with my friends at @Quaker! This is my take on a traditional apple crisp, with no refined sugar, the addition of dates (my favorite), and of course, using a star ingredient: OATS! I used oats from Quaker Oats here because they’re so versatile and I love using them in so many recipes. Think cookies and cakes, but also smoothies and baked oatmeal 😊...

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25min · 1 serving

Preheat oven to 350°
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A Chocolate Strawberry Tart😍🌱 Crust 3 cups Gluten-Free Sprouted Brown Rice Crisps 1/3 cup soft medjool dates, pits removed 1/3 cup almond butter 1/4 tsp kosher salt Filling 10 oz dairy-free dark chocolate chips 1 cup canned coconut cream 3/4 cup almond butter 2 tbsp maple syrup 1/2 cup freeze dried strawberries, crushed into a fine powder (optional) 1 tsp vanilla extract 1/4 tsp kosher salt Add the rice crisps, medjool dates, almond butter and salt to a food processor. Pulse the mixture together until it is evenly crumbly and holds together when pressed together. Place a 9-inch round tart pan on a large flat plate. Transfer the crumble to the tart pan and evenly press the crumble into the shape of the pan making sure all sides are covered. Pop the tart into the freezer to firm up while

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for the fruit •3 large ripe peaches 200g strawberries •1/2 lemon juice • 50g golden caster sugar •1 tsp ground cinnamon fo for the topping •220g brown sugar 200g plain flour •110g melted butter •1 tsp ground cinnamon on -preheat your oven to 180C • in a large bowl mix together, sliced peaches strawberries, lemon juice, caster sugar & cinnamon, then pop your filling in a baking dish. •for the topping: in a separate bowl, mix together flour, sugar and cinnamon. • Pour in the melted butter and mix together until your mixture resembles crumbs • sprinkle the topping over the fruit and bake for 45-50 minutes until the topping is golden and your fruit is bubbling! • serve warm with ice cream for a cosy desert!

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