Easy Raw Crumble Topping Recipe
Posted on July 29 2011 | (0) Comments
Category:Raw Snacks and Desserts
In my last post, I talked about making an elegant raw food dessert parfait with layers of fresh fruit and non-dairy creams and mousses. Today, I want to tell you about another recipe that will contribution an additional layer of crunch, flavor, and of nutritional goodness.
It’s a raw food Crumble Topping...one of my favorite things. Click here for the recipe.
It’s a combination of protein-rich raw nuts, shredded dried coconut, raisins and dates, and spices. (For a sweeter version, you can add cane sugar, coconut sugar, or maple sugar.)
Let Your Processor Do the Work While You Take the Credit
My favorite processor is the Cuisinart. When fitted with an S-blade, a food processor grinds and purées. It is indispensable for my raw cakes, cookies, and pie and tart crusts. With it, I can create my raw crumble topping in just a couple of minutes.
You start by processing the nuts, coconut, and spices until coarsely ground. Then you add the raisins and dates and process until the mixture breaks down into coarse crumbs and begins to stick together.
Don’t over-process the mixture, by the way. You want to retain some of the crunchy texture of the nuts.
When it’s done, just add the mixture to your raw parfait between layers of fruit and cream, ending with a layer of the topping. Easy! In fact, the only hard thing about this recipe is trying to keep from eating it by the spoonful before it goes into your parfait. Click here for the raw crumble topping recipe.
July is coming to a close and back to school season is just around the corner. I’m already starting to think about the courses I’ll be teaching this fall at the Living Light Culinary Institute.
Until next month...
Related Recipes: Raw Crumble Topping