5 x Large Tasmania Apples cored and sliced
1 x Tsp Vanilla Bean paste
1/2 x Cup activated Buckwheat (suggestion – Loving Earth)
1/4 x Cup Almonds
1/4 x Cup Puffed Quinoa
1/2 x Cup Rice Flour
1/2 x Cup Pumpkin Seeds
1/2 x Cup Sunflower seeds
Pinch of Chilli Flakes
3 x Tablespoons Rice Malt Syrup or raw Honey
200ml x Melted Coconut Oil
Vanilla Coconut Cream
1 x Can Ayam Coconut Cream
1 x Tsp Vanilla Bean Paste
Cook Apples in a large saucepan over a medium heat with a little water. Cook until tender.
Combine Almonds, Quinoa and Seeds in a food processor and blitz. Add Buckwheat, Rice flour and Chilli Flakes. Mix in Rice Malt Syrup and coconut oil and place on a oven tray. Bake at 180º until toasted.
To make the Vanilla Coconut Cream, simply mix Coconut cream and Vanilla Paste together.
To serve, place apples into the jar and add the crumble and Vanilla Coconut cream on top.