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Apple & Carrot Crumble

I do know this sounds bizarre.

However hear me out, please! That is really such a successful combo that I am unable to consider I did not consider it earlier than. Cinnamon and nutmeg flavours pair completely with apple… as they do with carrot! Apple crumbles, carrot muffins; the vibe is sort of comparable! Plus, I like that the carrots retain barely extra crunch so you’ve gotten the mixture of soppy apple and barely tougher carrot. It additionally brings down the sugar so much and general we’re left with an excellent balanced, scrumptious dish.

Topped with a excessive protein, fiber wealthy, sugar free crumble, this will actually be breakfast, a snack or dessert!

Apple & Carrot Crumble

Yields6 Servings
Prep Time10 minutesPrepare dinner Time25 minutesComplete Time35 minutes

 30 g whey protein powder

 40 g coconut flour

 12 g flaxseed flour

 80 g xylitol/erythritol (I used Freesweet sugar alternative)

 30 g almond flour

 40 g oats

  tsp salt

 1 tsp cinnamon

  tsp nutmeg

Moist

 30 g butter

 60 ml milk

Filling

 2 apples, chopped into small cubes

 2 carrots, chopped into small cubes

1

Preheat oven to 180 levels celsius.

2

Chop up apples and carrots in a bowl. Sprinkle some xylitol and cinnamon over them for those who like!

3

Into an oven proof dish or 6 mini ramekins, divide your chopped up apple and carrot combination. Bake for 10 minutes.

4

Whereas your filling bakes, mix dry components in a bowl and blend.

5

Mix moist components in a bowl and microwave for 30 seconds. Combine and warmth once more for 30 seconds.

6

Pour moist components into dry and blend right into a crumb. Use your fingers!

7

Take away your filling from oven. Take your topping and sprinkle it over your filling. Press it down calmly.

8

Bake for 20 minutes or till golden brown.
Serve with yoghurt, ice cream or custard!

Vitamin Details

Servings 6

Elements

 30 g whey protein powder

 40 g coconut flour

 12 g flaxseed flour

 80 g xylitol/erythritol (I used Freesweet sugar alternative)

 30 g almond flour

 40 g oats

  tsp salt

 1 tsp cinnamon

  tsp nutmeg

Moist

 30 g butter

 60 ml milk

Filling

 2 apples, chopped into small cubes

 2 carrots, chopped into small cubes

Instructions

1

Preheat oven to 180 levels celsius.

2

Chop up apples and carrots in a bowl. Sprinkle some xylitol and cinnamon over them for those who like!

3

Into an oven proof dish or 6 mini ramekins, divide your chopped up apple and carrot combination. Bake for 10 minutes.

4

Whereas your filling bakes, mix dry components in a bowl and blend.

5

Mix moist components in a bowl and microwave for 30 seconds. Combine and warmth once more for 30 seconds.

6

Pour moist components into dry and blend right into a crumb. Use your fingers!

7

Take away your filling from oven. Take your topping and sprinkle it over your filling. Press it down calmly.

8

Bake for 20 minutes or till golden brown.
Serve with yoghurt, ice cream or custard!