A prebiotic croustade, to enjoy apples while pampering your intestinal bacteria!
Gourmet and tasty, we went there with a little nutritional “touch” from Épithélia!
We've included butternut squash! It's rich in vitamin A (involved in eye and immune health) and particularly in carotenoid (antioxidant) and vitamin C. They are also rich in prebiotic fibers, the fuel par excellence for intestinal bacteria!
For more recipess highlighting prebiotics (including several are low in FODMAP), spoil yourself with l’subscription for access to all visit exclusive recipes, this recipe books which se renews several once all every month!
Apple and squash crumble
A prebiotic crumble to enjoy apples while pampering your intestinal bacteria!
Servings: 12
Ingredients
Apple and squash mix
- 5 apples, finely diced (with peel)
- 3 t. (750 ml) butternut squash, cut into small cubes
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) maple syrup
- 2 tsp (10 ml) ground cinnamon
- ½ tsp (2.5 ml) ground nutmeg
- ¼ tsp (1.25 ml) salt
Croustade
- 1 t. (250 ml) rolled oats
- 1 t. (250 ml) textured vegetable protein (PVP)
- ¼ t. (60 ml) quinoa flour
- ¼ t. (60 ml) wheat germ or wheat bran / oat bran or psyllium
- ⅓ t. (80 ml) sunflower seed butter or almond butter
- ¼ t. (60 ml) date purée or applesauce, unsweetened
- 3 tbsp (45 ml) egg whites
- 2 tbsp (30 ml) maple syrup
- 1 tsp (5 ml) ground cinnamon
Instructions
- Preheat oven to 375ºF
- Spread the mixture of apple and squash cubes evenly over the bottom of a 20 cm (8") baking dish.
- In a bowl, combine all crumble ingredients. Pour over apple and squash mixture.
- Bake for 30 minutes or until golden brown.
- Taste and store in the refrigerator.
Notes
Recipe by Marianne Lamy,
French 
English