Vegan Mango Blueberry Matcha Crumble

Posted by Sanne Vloet

Vegan Mango Blueberry Matcha Crumble

Vegan Mango Blueberry Matcha Crumble

Vegan Mango Blueberry Matcha Crumble

VEGAN MANGO BLUEBERRY MATCHA CRUMBLE

This vegan mango and blueberry crumble is sure to be your go-to sweet treat for summer. The crumble is low in sugar and extra high in flavor. As in-season fruits change, you can swap out the mango and blueberry for apples, peaches, strawberries or any fruit you would like. The base recipe will stay the same regardless!

 

INGREDIENTS 

Serves 3-4

For the fruit mixture:

  • 300g blueberries and 1 mango
  • 50g coconut sugar
  • 10g tapioca starch
  • Zest & juice of 1 lime
  • 1/8 tsp salt

 

For the crumble:

  • 70 g plain flour
  • 20g spelt (or whole wheat) flour
  • 5-6g Nekohama matcha
  • 55g shredded coconut
  • 60g coconut sugar
  • 70g vegan butter
  • 1/4 tsp baking powder
  • Pinch of salt

 

     

    METHOD

    1.  Preheat an oven to 170C (350F).
    2. Mix dry ingredients, add slightly cold butter and rub with fingers until coarse crumbs form. Put in a freezer to chill and solidify (it will make the crumble crispier).
    3. To make the fruit filling, mix all the ingredients. Top with lime zest and juice.
    4. Grease26 x 19 cm ( about 10x7 inch) baking dish, place the fruit filling and top with chilled crumble. Bake for about 30 mins or until fruit starts to bubble and the crumble is nice and golden.
    5. Let it cool slightly. Serve with a dollop of whipped coconut cream. 

    BUY NEKOHAMA SHOP MATCHA
    Back to Recipes

    Leave a comment

    Please note, comments must be approved before they are published