Raw Apricot Crumble
This fresh breakfast dish smells and tastes like summer! And it's great in the middle of the scorching mid-summer heat because it requires no baking.
Servings: 6
Calories: 267kcal
Equipment
- food processor
Ingredients
- 6 apricots
- 1,5 tsp apple cider vinegar can be substituted with lemon juice
- 1,5 Tbsp maple syrup
- 1/4 tsp ground cardamom
- 1/4 tsp pure vanilla extract
Crumble Topping:
- 1/2 cup rolled oats
- 1/2 cup raw pumpkin seeds
- 1/2 cup shredded unsweetened coconut
- 2 Tbsp almond butter
- 8 Medjool dates
- 1 tbsp brown sugar optional
- pinch salt
Instructions
- Cut apricots in half, remove and discard the pit, and cut the fruit into small chunks. In a bowl combine apricots, vinegar, syrup and spices. Set aside.
- In a skillet over medium heat, toast coconut and pumpkin seed until slightly golden.
- Combine all ingredients for the crumble in the food processor and pulse until you have a well mixed, crumbly texture.
- Divide the apricot mixture into bowls and top it of with the crumble. Can be served with nice cream or whipped coconut cream, if desired.
Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Sodium: 6mg | Potassium: 474mg | Fiber: 6g | Sugar: 30g | Vitamin A: 720IU | Vitamin C: 3.5mg | Calcium: 57mg | Iron: 1.6mg
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