I made this Raspberry Gluten-Free Vegan Streusel in 6 minutes. Sometimes simple and easy recipes that are made with few ingredients is more than just fine. This almost-instant, pot-to-serving-dish, warm dessert was welcome on a very chilly spring day. It was born of my finding a 10-ounce bag of rock solid defrosted and refrozen organic raspberries and a container of previously baked coconut streusel, but you can make it with whatever fruit you have on hand. I did add some frozen pitted cherries, too, after discovering that eating those yummies frozen was like eating ice cream.
I simply allowed the rock hard block of frozen berries to defrost in a small saucepan over low heat. When I could, I poked the fruit into chunks. I added 2 tablespoons of no-sugar added strawberry jam, and after the fruit was completely defrosted and hot, I added a scant 1/2 cup of frozen pitted cherries. Next, I stirred in a slurry of 1 teaspoon of cornstarch dissolved in 1 tablespoon of water, and I cooked it to a boil. Freel free to use arrowroot, just make sure you stop cooking at the boil.
I poured 1 cup of the fruit mixture into a ramekin and the other cup into a shallow dish. I added about 1/2 cup of the streusel over each, pushing it in a bit. Try it with any fruit you like and serve very warm.
Coconut flour is gluten-free and grain-free, which means it is paleo-friendly, too. It’s also high in fiber and protein, and it’s a good source of iron. It is a thirsty flour, meaning that baked goodness made with coconut flour can be dry unless adjustments are made. But this is a plus for a struesel or crumble topping since juicy fillings will not make the topping soggy. The ones I use the most are from Let’s Do Organic and Bobs Red Mill, but there are many excellent choices.
Bake off a batch of this simply made Vegan Streusel. Cool and store in an airtight container in the refrigerator for a couple of days, or freeze, defrost and use as needed. Use this vegan streusel in place of any wheat based streusel, fill a baked apple or pear with it, sprinkle on fruit compotes, or make a crisp like I did this morning. Add some to fruit and cream or pudding to make a sundae or to overnight oats.
What would you do with this streusel? Ideas are welcome!
- 1 3/4 cups coconut flour
- 3 tablespoons coconut sugar
- 2/3 cups flaked unsweetened coconut (desiccated coconut)
- 3 tablespoons coconut oil, melted if solid
- 3 tablespoons coconut nectar, or use maple syrup, sorghum, or yacon
- 1/4 teaspoon fine sea salt
- 1/4 cup coconut milk beverage or another plant milk, optional
- Preheat oven to 325F° and line a baking sheet with parchment paper.
- In a medium-size bowl mix the coconut flour, flaked coconut, coconut sugar. Sift the flour if it is lumpy.
- (Add the coconut nectar, It's okay to substitute maple syrup or yacon.)
- Mix with spatula and then use your hands to press together, forming some small clumps.
- If you find the crumble too dry, stir in the coconut milk beverage cautiously, until you like the taste and texture. Remember that crisp crumble works well with juicy fruits, and yet, it’s personal preference that matters.
- Spread on baking sheet in an even layer. Make some more small clumps.
- Bake for about 7 – 8 minutes or until some of the crumb is light gold and dry..
- Cool completely and store in an airtight container. The crumble will firm as it cools.
If you add enough coconut milk beverage, you will find you have made a kind of yummy cereal, as it rather tastes like the boxed kind.