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,