Own it now & pay later with zipPay on orders over $100 ex delivery learn more

  • Apple, Blueberry & Cinnamon Oil Crumble Slice

    Donna Hay's recipe with an oily twist. We love incorporating the full flavours that food grade pure essential oils can bring to a dish. As with all our recipes this one is simple, tried and tested so you only have to make it once and your guaranteed it's a hit! 
    This crumble is free of refined sugar and so makes for a great breakfast, snack or dessert. I eat it with yoghurt to keep it on the lighter side!
    What you will need:
    • 2 cups (180g) of rolled oats (or gluten free oats)
    • 1 cup (80g) desiccated coconut
    • 1½ cups (180g) of almond meal 
    •  cup (160ml) of pure maple syrup
    • ¼ cup (60ml) light flavoured extra virgin olive oil
    • 2 egg whites (whisked)
    • 1 tsp of vanilla extract
    • 1- drops of pure Cinnamon essential oil (food grade) or 1 tsp ground cinnamon
    • Yoghurt or cream or ice cream to serve

    Apple & blueberry filling:

    • 2 apples (peeled & sliced)
    • 2 cups (250g) frozen blueberries
    • 2 tbsp pure maple syrup
    • 1 tbsp cornflour (cornstarch)

    Method:

     

    1. Preheat oven to 160°C.
    2. To make the base, place the oats, coconut, almond meal, maple, oil, egg whites, vanilla and cinnamon into a bowl and mix to combine. Reserve 1½ cups of mixture for the crumble topping. Press the remaining mixture into a 20cm x 30cm slice tin lined with non-stick baking paper and bake for 15 minutes or until golden.
    3. While the base is cooking, place the apples, blueberries, maple and cornflour into a bowl and toss to combine. Spoon the filling over the cooked base and sprinkle with the reserved topping. Bake for 35 minutes or until the slice is golden and crisp.
    4. Serve warm or cold with vanilla bean yoghurt, cream or ice cream.


    Serves 12