Grain-Free Apple-Pomegranate Breakfast Crumble
Need a gluten free, dairy free, and lacto ovo vegetarian breakfast? Grain-Free Apple-Pomegranate Breakfast Crumble could be an excellent recipe to try. This recipe serves 4 and costs $2.34 per serving. One serving contains 594 calories, 11g of protein, and 45g of fat. If you have lemon juice, ground ginger, cinnamon, and a few other ingredients on hand, you can make it. 1206 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Perrys Plate. With a spoonacular score of 57%, this dish is solid. Similar recipes include Raw Apple Pom Crumble(Grain Free, Raw and Vegan), Grain-Free Cherry Crumble (Paleo), and Grain-free autumn fruit crumble.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 cup almond flour
1 Tablespoon arrowroot powder (see note)
1 teaspoon cinnamon
1/4 cup melted coconut oil, divided
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 Tablespoons honey
2 Tablespoons freshly squeezed lemon juice (1/2 a lemon will do)
1/2 cup chopped nuts (any kind)
1 cup pomegranate arils
Stevia, or another dry sweetener, to taste. (Equivalent to about a Tablespoon of sugar in sweetness.)
2 large tart apples (or 3-4 small ones)
1/2 cup shredded unsweetened coconut
Equipment:
oven
baking pan
whisk
bowl
Cooking instruction summary:
Preheat oven to 375 degrees F. Place apples and pomegranate arils in a 2 quart baking dish. Drizzle with honey and lemon juice. Sprinkle the arrowroot powder and cinnamon, and give it a stir. Pour 1 Tablespoon of the coconut oil evenly over the top. In a small bowl, whisk together the almond flour, coconut, chopped nuts, ginger, nutmeg, and Stevia. Stir in the remaining 3 Tablespoons of coconut oil and mix well. You should have a thick, crumbly mixture. Spread it evenly over the fruit. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes or until the top is golden brown and the apples are tender.Optional topping: Cinnamon-Vanilla Yogurt - Just mix together 1 cup of plain, whole-milk yogurt with 1-2 Tablespoons of real maple syrup, 1/4 teaspoon cinnamon, and 1/4 teaspoon vanilla extract. This is great as a fruit dip as well. Nat's Note:1. Arrowroot powder is a grain-free substitute for flour or cornstarch and works like a thickener. If you don't have or can't find it, either leave it out or substitute an equal amount of cornstarch or double the amount of all-purpose flour.
Step by step:
1. Preheat oven to 375 degrees F.
2. Place apples and pomegranate arils in a 2 quart baking dish.
3. Drizzle with honey and lemon juice. Sprinkle the arrowroot powder and cinnamon, and give it a stir.
4. Pour 1 Tablespoon of the coconut oil evenly over the top. In a small bowl, whisk together the almond flour, coconut, chopped nuts, ginger, nutmeg, and Stevia. Stir in the remaining 3 Tablespoons of coconut oil and mix well. You should have a thick, crumbly mixture.
Spread it evenly over the fruit. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes or until the top is golden brown and the apples are tender.Optional topping Cinnamon-Vanilla Yogurt - Just mix together 1 cup of plain, whole-milk yogurt with 1-2 Tablespoons of real maple syrup, 1/4 teaspoon cinnamon, and 1/4 teaspoon vanilla extract. This is great as a fruit dip as well. Nat's Note
1. Arrowroot powder is a grain-free substitute for flour or cornstarch and works like a thickener. If you don't have or can't find it, either leave it out or substitute an equal amount of cornstarch or double the amount of all-purpose flour.
Nutrition Information:
covered percent of daily need
