full fat is definitely my thing. i am a big fan of “the creamier the better / healthier” although i have some very strict vegetarian and vegan friends. we respect one another’s dietary rules and requirements and go the extra mile when inviting one another over for good food, good company and great wine.
Saturday’s lunch was no different. the same amount of effort went into creating good food that left a lingering taste in our mouths.
vegan restrictions really are not all that intricate and scary as one thinks and just about all food products can be replaced to accommodate plant based living.
most products are readily available at almost all large grocers making shopping for different items less hassle and totally stress free.
for the full fat experience, simply replace the coconut oil with butter.
4 granny smith apples, peeled, cored and sliced
1c dried cranberries
1/2tsp ground cinnamon
1/3c brown sugar
3tbs coconut oil
1tsp vanilla essence
1/2c coconut flour
1/2c rolled oats
1/2c chopped walnuts or pecan nuts
1/2c brown sugar
1/4tsp fine salt
1/3c firm coconut oil
preheat the oven to 180 degrees C. butter an oven proof dish and set aside.
heat the coconut oil in a large skillet and toss the sliced apples & cranberries to coat. add the sugar, cinnamon, salt & vanilla essence and cook until the apples are soft and the sugar is dissolved. set aside.
to make the crumble, mix all the ingredients except the coconut oil together in a bowl. rub the firm coconut oil into the dry mixture until fully incorporated. spoon and smooth the mixture over the apple mixture. drop about 4 more teaspoons of firm coconut oil onto the dry mixture.
place the dish into the oven and bake for about 25 minutes or until crispy and golden.
serve with coconut cream or double thick cream.
from my kitchen to yours, with love x