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Cranberry Walnut Fruit Crumble & Maple Whip
Ingredients
- FRUIT CRUMBLE:
- Filling
- 2 ¼ C Dates, pitted & chopped
- 2 C Apple juice, fresh
- 1 C Cranberries, fresh or frozen
- ½ C Raisins
- ½ C Walnuts, chopped
- ¼ tsp Cinnamon powder
- 1/8 tsp Cardamom powder
- Dry
- 3¼ C Rolled oats
- 2 C Spelt flour
- ¾ C Sucanat
- ½ C Pecans, finely chopped
- ½ tsp Cinnamon powder
- 1/8 tsp Nutmeg
- Wet
- ½ C Safflower oil
- ½ C Filtered water
- 1 ½ tsp Vanilla extract, alcohol free
- MAPLE WHIP:
- 12.3 oz Silken tofu
- 2-3 Tbl Maple syrup or agave nectar, or to taste
- 2 tsp Lemon juice, fresh squeezed
- ½ tsp Vanilla extract, alcohol free
- Pinch Cardamom powder
- Pinch Cinnamon powder
Directions
- Preheat oven to 350°. Place Filling ingredients in a medium sized pot and cook over medium low heat until juice is absorbed and dates are softened, approximately 15 minutes, stirring frequently. Be careful not to burn. Remove from heat.
- Place 2 ¼ C of rolled oats, ½ C sucanat and remaining Dry ingredients in a large mixing bowl and mix well. Place Wet ingredients in another bowl and whisk well. Add wet to dry, mix well. Place 2/3 of this mixture in a well oiled 9âx13â casserole dish and press down firmly. Bake in oven for 10 minutes. Remove from oven and pour filling mixture on top of this.
- Add ½ C of rolled oats and ¼ C sucanat to remaining flour and oat mixture and mix well. Process slightly in a food processor and crumble on top of filling. Bake in oven until golden brown, approximately 25 minutes.
- Allow to cool slightly before slicing. May be enjoyed cold or warm. Top with Maple Whip. Please use only organically-grown dry fruits.
- MAPLE WHIP:
- Place all ingredients in a food processor or blender and process until smooth.
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