Apple & Carrot Crumble - Sugarfree Sundays
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Apple & Carrot Crumble

Apple & Carrot Crumble

I know this sounds weird.

But hear me out, please! This is actually such a winning combo that I can't believe I didn't think of it before. Cinnamon and nutmeg flavours pair perfectly with apple... as they do with carrot! Apple crumbles, carrot cakes; the vibe is quite similar! Plus, I love that the carrots retain slightly more crunch so you have the combination of soft apple and slightly harder carrot. It also brings down the sugar a lot and overall we are left with a super balanced, delicious dish.

Topped with a high protein, fiber rich, sugar free crumble, this can really be breakfast, a snack or dessert!

Apple & Carrot Crumble

Yields6 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 30 g whey protein powder
 40 g coconut flour
 12 g flaxseed flour
 80 g xylitol/erythritol (I used Freesweet sugar replacement)
 30 g almond flour
 40 g oats
  tsp salt
 1 tsp cinnamon
  tsp nutmeg
Wet
 30 g butter
 60 ml milk
Filling
 2 apples, chopped into small cubes
 2 carrots, chopped into small cubes
1

Preheat oven to 180 degrees celsius.

2

Chop up apples and carrots in a bowl. Sprinkle some xylitol and cinnamon over them if you like!

3

Into an oven proof dish or 6 mini ramekins, divide your chopped up apple and carrot mixture. Bake for 10 minutes.

4

While your filling bakes, combine dry ingredients in a bowl and mix.

5

Combine wet ingredients in a bowl and microwave for 30 seconds. Mix and heat again for 30 seconds.

6

Pour wet ingredients into dry and mix into a crumb. Use your fingers!

7

Remove your filling from oven. Take your topping and sprinkle it over your filling. Press it down lightly.

8

Bake for 20 minutes or until golden brown.
Serve with yoghurt, ice cream or custard!

Nutrition Facts

Servings 6

Ingredients

 30 g whey protein powder
 40 g coconut flour
 12 g flaxseed flour
 80 g xylitol/erythritol (I used Freesweet sugar replacement)
 30 g almond flour
 40 g oats
  tsp salt
 1 tsp cinnamon
  tsp nutmeg
Wet
 30 g butter
 60 ml milk
Filling
 2 apples, chopped into small cubes
 2 carrots, chopped into small cubes

Directions

1

Preheat oven to 180 degrees celsius.

2

Chop up apples and carrots in a bowl. Sprinkle some xylitol and cinnamon over them if you like!

3

Into an oven proof dish or 6 mini ramekins, divide your chopped up apple and carrot mixture. Bake for 10 minutes.

4

While your filling bakes, combine dry ingredients in a bowl and mix.

5

Combine wet ingredients in a bowl and microwave for 30 seconds. Mix and heat again for 30 seconds.

6

Pour wet ingredients into dry and mix into a crumb. Use your fingers!

7

Remove your filling from oven. Take your topping and sprinkle it over your filling. Press it down lightly.

8

Bake for 20 minutes or until golden brown.
Serve with yoghurt, ice cream or custard!

Apple & Carrot Crumble