Ingredients
Coffee, Banana & Walnut Crumble Squares (Vegan)
½ cup Fragata Black Olives 3 tablespoons stevia ½ cup dates, soaked in hot water for 10 minutes 2 bananas 1 teaspoon vanilla extract ½ cup coconut or almond milk 2 tablespoons coconut nectar or maple syrup
3 teaspoons instant coffee dissolved in 2 tablespoons hot water
1 cup buckwheat flour
½ cup almond flour
4 tablespoons flaxseeds
¼ coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
For the crumble topping:
½ cup rolled oats
¼ walnut pieces
2 tablespoons coconut sugar
2 tablespoons coconut oil, melted
½ teaspoon cinnamon
Method
1. Preheat the oven to 190C degrees and grease and line a deep square baking tin.
2. Rinse and drain the olives, then place in a small pan with &14; cup water and the stevia and bring to a boil. Simmer for 10 minutes, until the water and stevia start to reduce. Set aside.
3. Mix together the flours, flaxseeds, coconut sugar, baking powder and cinnamon in a large bowl.
4. Drain the dates, then place in a blender with the cooled down olives and the remaining juices along with the bananas, vanilla, milk, chosen syrup and dissolved coffee. Whizz up until thick and smooth.
5. Pour into the dry ingredients and stir well to combine. You might want to add a little extra if it's too dry - you want a nice, thick batter.
6. Spoon this into prepared tin and smooth out evenly.
7. Mix together the ingredients for the crumble so it's a little sticky, then scatter over the mixture. Bake for about 35-40 minutes total, covering halfway, until golden, risen and a skewer comes out clean (but still soft).
8. Leave to cool in the tin for at least 30 minutes, then remove and place on a chopping board. Cut up into squares and enjoy while still warm, or keep in an airtight container for up to 4 days.Products used:
Fragata Pitted Black Olives.
Recipe developed by Pamela Higgins of www.SpamellaB.com
For more recipes ideas visit www.fragata.co.uk