Raw Vegan Raspberry Crumble and AMAZING Giveaway
Ah, I can barely contain my excitement!!! Today's giveaway is a doooozy!
Last week I went raspberry picking at a local farm. This was a first for me as I grew up with raspberry bushes in the back yard and it was the only way I'd ever picked them before. Gosh I miss that! It's still nice to have access to berries though - we sure do have an abundance of fresh food growing on the island. I'll be out for the blueberries in a few weeks. As soon as I returned home I set out to make a raw vegan raspberry crumble.
Crumble is one of my favourite things to do with fresh berries after picking them because:
- It requires a lot of berries.
- It uses fresh berries which I rarely buy at the store because they go bad so quickly (I stick to buying frozen berries for the most part).
- It's a perfectly light summer dessert.
- Leftovers can be eaten for breakfast - yes, it's that healthy.
- It's easy to prepare and only requires a food processor.
Raw Vegan Raspberry Crumble
Here's the recipe that I used to make 4 ramekins. If you're doing something like an 8x8" pan you'll want to double the recipe (maybe even triple the crumble if you like lots of it).
1/2 cup Brazil nuts (or raw cashews)
1/3 cup oat flour*
1/4 cup shredded coconut
Good pinch of salt
1/3 cup pitted packed medjool dates
In a food processor, grind the nuts, oat flour, coconut, and salt down to crumbs. Add the dates and continue processing to get a moist crumbly texture. Add 1/2 - 1 teaspoon of water if needed for more moisture. If you like lots of crumble, double it!
4 cups raspberries, divided
3 large medjool dates, pitted and chopped
Blend 1 cup of the raspberries with the dates in the food processor to create a jammy consistency. Transfer to a bowl and fold the remaining 3 cups of raspberries in. Portion the filling into ramekins or onto a dish and sprinkle the crumble on top. Eat immediately or place into the fridge.
-You could really do this with any berry: strawberries, blueberries, or blackberries - but do make sure that they're fresh and if using strawberries dice them first.
- Make the crumble topping while the processor is dry! And then make the filling (you don't need to wash it in between).
- *To keep it completely raw, grind oat groats to flour in the blender. OR grind regular (gluten free if needed) rolled oats down to flour in a blender.
- Don't skip the salt, it really pops those flavours and goes so well with the oat flour and nuts.
- It keeps for 4 days in the fridge. The crumble topping on its own will keep for 7 days in the fridge.
- Check out my other raw vegan crumble ideas HERE.
I decided to get a little jazzy and added a scoop of banana ice cream and some raspberry sauce on top!
Make it even easier by using your favourite vanilla ice cream, and mashed berries instead of the sauce.
For the banana ice cream:
Blend 3-5 large frozen bananas in a high speed blender or food processor until smooth and creamy.
For the raspberry sauce:
Blend some raspberries, a few dates, and bit of lemon juice in a blender until smooth. Strain out the seeds using a fine sifter or even a nut milk bag (trust me, there so many seeds that you'll need to strain it).
Ok, now we better get to the part that I'm bursting about! What do we need to make a raw fruit crumble?!?!?!?!?
A food processor!
Today (and for the next week) is your chance to enter to WIN a Breville Sous Chef 12. This machine is valued at $399.99.
I have to start by saying that I've finally found a food processor that I love! Over the years I've owned a number of food processors and I've also used everything from the low to high end machines in the kitchens I've worked in. Several of the processors that I've had, around the $100 mark, have gotten the job done and for the most part I've been happy with them (and to be honest, in my food classes I've recommended the cheaper ones after seeing little difference between them and some of the higher end ones so I've always figured, why spend more money if you don't have to?).
Recently I tried a Breville food processor for the first time in a kitchen where I make raw desserts every week (I've had their citrus juicer for years and love it). I was so impressed!!! - and this is why you're reading this review and have this giveaway opportunity today. I just had to share it with you.
The Sous Chef 12 is a powerful processor but it's QUIET too! Much quieter than my previous two processors (one of which broke after 8 months). My test was grinding soaked seeds into pate. I find that grinding dry nuts is an easy task for most processors but dealing with soaked seeds can be a whole other ball game (my last one was terrrible at this). Well thank goodness, it worked like a charm! I made my favourite garlic seed pate and it actually ground them down easily without adding much water. With my other processor I'd have to keep adding bits of water and then blend while trying not to add too much water because I didn't want to thin it down - sometimes I'd add bits of the pate to the blender just to try and make it more smooth but pate is really too thick for a blender. Then I'd have to clean out two machines! The power plus the incredibly sharp "micro-serrated" blade is to thank for a job well done.
The machine also has an amazing slicing blade with 24 different settings, from paper thin (0.3mm) to thick cut (8mm). I tried four different thicknesses of zucchini and had fun doing so! It makes for easy peasy grating - I tried carrot and zucchini.
The bowl has a 12 cup capacity and is BPA free. The machine also has 3 different chute feed options depending on what you want to put through it. A 5", 2 3/4", and 1 1/2".
NOTE: This giveaway is closed. Congrats to Tara Thomas who won it!
Enter To WIN a Breville Sous Chef 12 ($399.99 value plus tax)
- Leave a comment below answering this question: What do you like to make in your food processor?
- Subscribe to my blog (in the box on the top right hand side of my blog). Write "subscribed" in your comment.
- For a bonus entry, share on your facebook page (you must tag me) and then leave a separate comment saying "Shared".
The winner will be contacted via email on July 24th and will have 24 hours to respond with their mailing address.
This contest is open to residents of Canada.
Naturally, I used the Sous Chef 12 to make my raw raspberry crumble. Mmm. It's all been eaten and I think I need to make another one!
Congrats to Annika Ferwerda and Paola McDonnell, the winners of the Pranin Organic Giveaway!
This is a sponsored post but all opinions are my own.