Apple Grumble With Cashew Cream

GF, DF, PF, DBF,VV

This one of my signature recipes I created many years ago for a friend who was a severe celiac and living off processed high sugar gluten free foods! Apple crumble also happens to be my favorite desserts , but after developing Lupus and Hashimoto’s I realised I had to be super strict with avoiding gluten, including oats, but that didn’t mean giving up all my favourite treats in life, including this one! You’ll find this recipe is a real crowd pleaser and kids can’t get enough of it, so serve it up when you want to entertain, but still stick to the program.

For the Base

What you’ll need…
6 organic apples peeled, cored and cut into thick slices.

1 cup frozen raspberries

Rind of 1 lemon

2 cinnamon quills

How to make…

Preheat oven to 180 C 350F and lightly grease a medium sized casserole dish or baking tray with coconut oil. Add chopped apple to a large sauce pan filled with approximately 3 – 5 cm water and add the cinnamon quills and lemon rind. Steam until apple is soft and opaque, but avoid over cooking, or the apple will turn to mush. Drain any excess liquid into a bowl and transfer apple to greased baking dish and pour a little of the liquid from bowl to moisten. Arrange the frozen raspberries over the apple and sprinkle with a little extra ground cinnamon if desired. Set aside.

For the nutty ‘grumble’ topping

What you’ll need…

40 g almonds
40 g pistachio or brazil nuts

40g macadamia nuts

40 g walnuts

( I recommend presoaking all the nuts overnight if you can)
1 tsp cinnamon, ground

1 tsp nutmeg, ground

1 tsp ginger, ground

¼ teaspoon vanilla bean paste or 1tsp of alcohol free vanilla essence

½ cup shredded coconut

½ cup virgin coconut oil

2 Tbsps. rice malt syrup

How to make…

Combine all nuts, and spices into a food processor.
Process until you have a crumble like consistency. Transfer mix to a large bowl and add the coconut oil, shredded coconut and rice malt syrup. Combine mix with your hands, until ingredients are well combined. Crumble a thick layer of the topping over the cooked apple and place in the pre heated oven and allow to bake for approximately 20 minutes or until topping is golden brown.

Cashew Cream

What you’ll need…

1 cup organic raw cashews, presoaked for 2 hrs

1/4-1/2 cup filtered water depending on desired thickness

1-2 Tbsp. rice malt syrup or xylitol (optional)

1 tsp. natural vanilla extract or powder

Pinch of Himalayan or Celtic sea salt

How to make…

Add all ingredients to a food processor and blend on high until smooth and creamy. Transfer to a serving jug or glass jar.

I recommend adding water gradually to get the desired thickness.
Serving size – 3/4 cup

Sally’s Tip’s… This recipe is best eaten after week 3 when your sugar cravings are well under control.

Serve while warm topped with a little cashew nut cream or plain sheep or goat’s yoghurt and a sprinkle of cinnamon. Keep leftovers refrigerated in an airtight container for up to 5 days or freeze for up to 3 mths.