Breakfast Apple Crumble
Tesco sell an unflavoured soya yoghurt that doesn’t have loads of additives. It’s really creamy and tasty, and it’s what I use in this recipe. In terms of oats I use cheap porridge oats, the quick cook variety that are a bit floury. You want them to mush into the fruit and yoghurt so jumbo oats don’t work so well. Feel free to substitute the pecans for your favourite nuts or seeds, and the apricots can be substituted for other dried fruit (or left out altogether).
Apple crumble in minutes!
Free from: oil, wheat
Gluten free: use suitable oats
Nut free: replace pecans with pumpkin seeds
Soya free: replace soya yoghurt with coconut yoghurt
Yeast free: omit apricots
This is a vegan recipe
- 1 eating apple (peeled, cored and sliced)
- 3 organic dried apricots (chopped)
- pinch ground cinnamon
- 1 tbsp quick cook porridge oats
- 2 tbsp soya yoghurt
- 1 tbsp pecans
Roast your pecans in the oven at 150C for around 20 minutes or until fragrant. Keep an eye on them and move them around every so often to prevent them burning. I roast a whole bag of pecans and store them in an airtight container for a few weeks so I always have some to hand.
Pop your apple and cinnamon in a microwaveable container, cover, and microwave on full power for 2-3 minutes until soft. Check on them half way through and add a splash of water if they start to dry out.
Add the apricot to the apple and microwave for a further 30 seconds.
To the fruit add your oats and yoghurt, then top with your roasted pecans. All done!