6-8 servings
Ingredients
For the berries
- 300 g blackberries and blueberries
- 2 tbsp maple syrup
- 1 tsp vanilla syrup
- 2 tbsp plant-based milk
For the peanut butter crisp
- 25 g ground almonds
- 100 g oats of choice
- 3 tbsp sunflower seeds
- 3 tbsp rice flour
- Pinch sea salt
- 1 tsp baking powder
- 3 tbsp fresh thyme leaves
- 3 tbsp maple syrup
- 3-4 tbsp chunky peanut butter
Fro the toppings
- Vegan ice cream
- Coconut yogurt
- Fresh thyme/mint
Instructions
- Preheat the oven to Gas Mark 4/180c.
To make the fruit
- Add the fruit ingredients to a small pan and heat gently for a few minutes until the fruit has broken down a little.
- Now transfer the fruit to the base of the flan dish.
To make the topping
- Mix the dry ingredients together in a bowl (ground almond, oats, rice flour, baking powder, thyme and salt).
- Now add in the peanut butter and maple syrup. Mix thoroughly until you get a crumb (get your hands involved).
- Then add the crumble topping to top the fruit.
To cook
- Transfer to your oven and bake at gas Mark 4/350F/180c for 20-25 minutes–it’s ready when the topping is golden and crispy.
- Remove from the oven and allow to cool a little.
- Top with vegan Ice cream or yogurt and more thyme.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.