Cinnamon Apple Crumble with Vanilla Protein Nice Cream

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    Winter is coming…which means this Cinnamon Apple Crumble with Vanilla Protein Nice Cream will be on rotation in our kitchen for the next few months! The recipe by Elisa from @karlilovespoppy is gluten free, vegan and full of wholesome goodness. The warmth and crunch of the apple crumble combines perfectly with the cool creamy protein-rich nice cream. It is the ultimate dessert in the cooler months and makes a delicious breakfast too.

    Cinnamon Apple Crumble with Vanilla Protein Nice Cream

    Cinnamon Apple Crumble with Vanilla Protein Nice Cream

    Serves: makes 2 serves
    Time: 40 minutes

     

    For the Vanilla Protein Nice Cream:

     

    Ingredients

    4 frozen bananas
    2 tsp vanilla bean powder
    40 ml almond milk

     

    Method

    1. Combine all the ingredients in a high speed blender. Work quick, until you get a creamy nicecream texture without chunks.
    2. Pour the mixture into a metal bowl or container, cover with cling foil and place in the freezer for 2-3 hours.

    For the Crumble:

     

    Ingredients

    1/4 cup almonds, roughly chopped
    1 heaped cup gluten free oat flour
    1 tsp vanilla bean powder
    1/4 cup maple syrup
    1 pinch of pink Himalaya salt
    1 pinch of cinnamon
    Plus:
    1/2 tsp coconut oil
    1/2 tsp water
    1 tbsp gluten free oats

     

    Method

    1. Pulse first lot of ingredients until a crumbly mixture forms.
    2. Then add 1/2 tsp coconut oil, 1/2 tsp water and 1 tbsp oats.
    3. Quickly mx until a sticky dough forms and place aside, while you prepare the apples.

    For the Cinnamon Apples:

     

    Ingredients

    3 cups organic apples, cut into small pieces
    4 tbsp water
    2 tsp cinnamon
    1 tsp vanilla bean powder
    t sp coconut sugar

     

    Method

    1. Preheat the oven to 180 degrees celsius
    2. Combine and heat everything in a small saucepan and cook for 8-10 minutes on low heat.
    3. Place the apples in an oven proof dish and crumble the dough on top.
    4. Bake for 20-25 minutes until slightly browned.
    5. Divide among two bowls and top with scoops of nice cream and dig in.

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