PLUM & BLUEBERRY CRUMBLE 🌸💜🌸

Hello my Dearest Foodies,

My spelt baking continues after those tasty EMPANADAS I made few days ago. However, today I have for you a sweet, yet guilt free treat, you can have for breakfast or anytime you like. Just don't eat the whole cake by yourself all at once. Trust me, I am having hard time not too, lol.

By the way, you can also use a different fruit, if you like, although these plums are very yummy. I bought whole basket and I used only few for the cake, so I am still munching on them. I am not sure what kind they are, because I never had them before. Inside, they are red as beet root and very juicy. I highly recommend, if you can find them in your local market. They also very reasonably priced too.

I really hope you will like this yummy dessert and I wish you very joyful week

PLUM & BLUEBERRY CRUMBLE
Spelt & Oats Crumble with Plums & Blueberries
Vegan – Refined Sugar Free
Author: Lena’s Vegan Living

INGREDIENTS
• Whole grain spelt flour 1 ½ cup
• Vegan butter ½ cup cooled (I use Earth Balance)
• Raw coconut sugar 1/3 cup (for the dough)
• Pure vanilla extract 1 tsp
• Pinch of pink salt
• Vegan 1 egg replacement
• Ice cold water 1 tbs
• Plums 5 to 6 (sliced)
• Xylitol or coconut sugar for plums 1 tbs (you may dd more if you like)
• Blueberries ½ cup
• Spring form 7inch
• Parchment paper
• Glass with flat bottom
• Plastic wrap

PROCESS
• Line the bottom of your spring form with parchment paper. You may brush one side with oil that helps the paper to stick on the bottom of the form.
Prepare your egg in a small dish by following the instructions on the box.
• Place all the ingredients except water and egg replacement into a food processor and start pressing the pulse button.
• Continue full speed until it looks like breadcrumbs.
• Add the egg replacement and blend again, until you see farming a ball. You may add 1 tbs Ice cold water if need it. But only if the dough does not form the ball after you add the egg replacement.
• Remove the dough and create nice ball.
• Place it in the middle of the spring form and press down with your fingers making flat surface.
• Apply plastic wrap to cover the surface and begin pressing down gently with glass while moving towards the edges, until you create rim about 1inch high and ¼ inch thick.
• Peal the plastic off, place it into refrigerator for 30min and make your crumbs.
• Preheat the oven to 350F.
• Apply a layer of plums with blueberries on the bottom, sprinkle with surge and repeat.
•Top with crumble and place into oven and bake for 40min.

CRUMBLE
• Rolled oats 1 cup
• Pumpkin seeds
• Almond flour ¼ cup
• Pure vanilla extract 1tsp
• Vegan butter 1tbs (I use Earth Balance)
• Maple Syrup ¼ cup

PROCESS
• Place all except maple syrup into a food processor and mix by pressing the pulse button.
• Make sure it remains chunky.
• Transfer to a bowl, add maple syrup and mix gently, but thoroughly.

THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog

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