I’m neither vegan, nor gluten-free in my diet, but I seem to be talking to more and more people who are one, the other or both. Whether it’s at my workplace, developing gluten-free crab cakes, chowder or salmon burgers, or just people I talk to at the farmer’s market, online, or random strangers down the street, I find myself thinking of ways to do some traditional recipes without wheat or animal products. This is the latest venture in that realm: Apple crumble.
Gluten-free Apple Crumble
1-1/2 cups rice flour
1 cup rolled oats (always make sure it wasn’t processed in the same facility as wheat)
1/3 cup Gold Forest Grains flax seeds
1/2 tsp salt
1 tsp baking soda
1-1/4 cups Mighty Trio Organics cold pressed flax oil
1/4 cup Coal Lake Honey Farms alfalfa honey
In a medium bowl, combine the rice flour, rolled oats, flax seeds, salt and baking soda. Stir in the flax oil and honey until a soft, wet dough is achieved. Set aside.
4 cups apples, cored, chopped into 1cm(1/2″) dice.
1/2 cup Coal Lake Honey Farms alfalfa honey
1/4 cup Mighty Trio Organics cold pressed flax oil
2 Tbsp corn starch
1 Tbsp cinnamon
In a large bowl, combine apples, honey, flax oil, corn starch, and cinnamon. Divide the fruit base into 6 individual baking dishes or put all of it into a large baking dish (22cm x 32cm/9″ x 13″). Top the fuit base with the prepared crumble topping and bake in a preheated 190C/375F oven for 30 minutes until the crumble topping firms up and browns to a medium brown colour. Serves 6-8.