Whilst my crumbles didn’t turn out looking as uniform as the ones on the Veganuary site, they more than made up for it in taste and texture. They were little circles of crumbly, coconutty bliss. I will definitely be trying these again only I think that next time, I will omit the cranberries and try some chopped up crystallized ginger instead. They could also be made with glacé cherries, sultanas or chocolate drops or you could try different sweet spices such as cinnamon, allspice, or nutmeg. You could omit the coconut and use grated carrot with a few chopped walnuts and a touch of mixed spice for a sort of carrot cake type biscuit. The only limit is your imagination.
I had a request last week for pictures that showed the steps of a recipe, so for this recipe, the numbers in the methodology correspond with a specific picture. I don’t know if this helps, but if it does, please let me know and I’ll look at doing a few more like it.
*Note: if you click on the step-by-step pictures, they will tell you which step they correspond to.
OATY CRANBERRY AND COCONUT CRUMBLES
- 75g of vegan spread
- 1 tblsp of agave nectar
- 75g light soft brown sugar
- 75g self-raising flour
- 50g porridge oats
- 25g desiccated coconut
- 25g dried cranberries
*Note: the recipe on the site uses golden syrup. I swapped for agave nectar but I didn’t want the two recipes to be too similar.
- Preheat oven to 180 C, 160 C fan, Gas mark 4
- Weigh all the ingredients out first (this just makes it a little easier)
- Melt together vegan spread and agave nectar in a bowl over a pan of simmering water. (This stage can also be done straight into a pan over a low heat)
- Remove from heat and stir in the remaining ingredients
- Place heaped spoons of the oat mixture on to a baking tray lined with parchment or baking paper
- Bake in centre of preheated oven for approximately 12-13 minutes until light golden in colour
- Leave to cool on the baking tray before transferring to a cooling rack to cool completely
- Store in an airtight container