Makes 12
Prep time: 25 minutes
Baking time: 40-45 minutes
Ingredients
Base
1 ½ cups Gluten-Free plain flour
2/3 cup almond meal
1 scoop True Protein WPI90 French Vanilla protein powder
1/3 cup coconut sugar
1/3 cup vegan butter, cubed
2 tsp cold water
¼ teaspoon salt
Filling
5 cups frozen raspberries, thawed and the excess liquid strained
2 tbsp coconut sugar
1 tsp lemon juice
1 tsp vanilla extract
1 tbsp tsp cornflour
Topping
1 cup Gluten-Free plain flour
½ cup almond meal
½ cup gluten-free rolled oats
1/3 cup coconut sugar
1/3 cup vegan butter, cubed
Method
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Preheat the oven to 180 degrees Celsius and line a medium baking tray with baking paper
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For the base; place all the base ingredients (except water) into a blender and mix until soft crumbs form, if it seems too dry then add the water and continue to mix
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Press the base mixture evenly onto the tray, pierce 5 times with a fork and place it into the oven to blind bake for 15 minutes. Remove from the oven and allow to cool for 10 minutes
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For the filling; combine the raspberries, lemon juice, vanilla, coconut sugar, and cornflour until evenly coated, set aside.
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For the topping; blend all the topping ingredients in a blender until it becomes a crumb-like consistency. Don’t over blend or the crumbs will be too fine
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Spoon the raspberry filling onto the base and top with the crumble
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Place the tray into the oven and bake for 40-45 minutes or until the crumble is golden brown. Allow to cool completely to room temperature before cutting
