|
I was craving this crumble for a long time and luckily I had 3 perfect zucchini in my fridge today so I decided it’s time to make this delicious recipe!
This crumble is super easy to make, it’s gluten-free and low on calories.
Many recipes require you to cook zucchini prior to baking but I must assure you don’t have to. If cut in small pieces there is no problem for zucchini to be cooked through.
They will still be soft, still be delicious even without this unnecessary step.
If you like any apple crumbles, you will definitely love this one. Packed with vegetables, no butter, no gluten and it’s vegan.
This is one perfect healthy dessert!
Ready? Let’s start cooking. We will need: 3 zucchini 3 table spoons of brown sugar 1/4 of lemon (juice only) Cinnamon to taste 1 cup (250 ml) of gluten-free oats 4 table spoons of almond flour 2 table spoons of rice flor 3 table spoons of brown sugar 4 large table spoons of coconut oil (solid)
Peel your zucchini.
Cut in small cubes.
Add lemon juice and sugar.
Add cinnamon.
Oil the pan you are going to use and place your zucchini in it. Mix everything for the topping.
Mix with your hands, so coconut oil spreads evenly.
Cover your zucchini with the dry topping. Bake for 40-45 mins at 175C/325F. First 20 mins without a foil, then cover it for the rest of the remaining time.
Zucchini should be soft and bubbly.
Serve hot or cold or even with some ice cream or a touch of yogurt. Enjoy! |
-
You may also like
|
|