Crumble Oat Topping
Servings: 400 g
This crumble oat topping is great to have in your recipe repertoire. It's vegan, gluten free and perfect once baked for topping Greek yoghurt or ice cream. It's also great for topping classics such as fruit crumbles, muffins or fruit pies.
INGREDIENTS LIST
- 90 g chickpea (gram) flour
- 150 g whole oats
- 1 pinch fine sea salt
- 45 g flaked almonds
- 75 g light brown sugar
- 60 g coconut oil (melted)
- 4-5 tbsp water (45-60ml)
Preparation
- Preheat your oven to 160°C fan / 350°F / Gas 4.
- Melt the coconut oil in a small saucepan.
- In a medium mixing bowl, add the chickpea flour, oats, salt, flaked almonds and the brown sugar.
- Mix all the ingredients together, then add the coconut oil and the water. Use your hands to squeeze together the mix to form small clumps. Add a little more water if it is not creating clumps.
- If you are baking the crumble on its own, spread it out onto a baking tray, lined with baking parchment or greaseproof paper.
- Baking: Place in the preheated oven for 20-25 minutes, until the crumble pieces start to brown. They will crisp more as they cool.
