Vegan Berry Crumble

This Scrounge was originally meant to be muffins and because they turned out a bit more moist I turned them into a berry crumble dessert instead and they’re delish!


T h e S c r o u n g e

If you don't have these exact ingredients, Scrounge with the things you have at home and you may create something even better!

  • If you don't have almond flour, use all purpose flour

  • If you don't have cashew milk, use any nut milk

  • If you don't have lemon juice, do without and replace with nut milk

  • If you don't have cardamom, do without

  • If you don't have blackberies or blueberries, use whatevs berries you have

  • If you don’t have walnuts, use any nut you have or do without


I n g r e d i e n t s

*makes 12 muffins

2 cups almond flour

2 1/2 tsp baking powder

1/4 tsp sea salt

3/4 cup coconut sugar

1/3 cup olive oil

1/2 cup cashew milk

1/2 cup lemon juice

1/2 tsp cardamom

1 tsp vanilla extract

1 cup blueberries fresh or frozen

1/2 cup blackberries fresh or frozen

1/2 cup walnuts (optional)


D i r e c t i o n s

Preheat oven to 350 degrees F and spray holes in muffin tin with coconut oil or avocado oil.

In a small bowl mix the wet ingredients - milk, lemon juice, coconut sugar, oil and vanilla, whisk to combine.

In a large bowl mix the dry ingredients - mix together the flour, baking powder, salt and cardamom.

Pour the wet mixture into the dry mixture and mix until just combined.

Add the fresh or frozen blueberries and blackberries and walnuts to the batter.

Fill each muffin hole with batter using a 1/4 measuring cup.

Bake for 30 mins.

Let cool for about 10 mins then scoop out with a spoon (they will not stay together they will crumble) and place in a bowl and if desired top with dark chocolate chips, nuts, coconut milk whipped cream, planted based ice cream etc.

Storing: scoop out all of the muffin tins into a Tupperware or large mason jar as a crumble and store in the fridge.



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