Jumble - a Jammy Crumble Bake Recipe (suitable for vegans!)

I am on a mission to re-invent as many family favourite meals and snacks, making them as healthy as possible and suitable for vegans, so my eldest daughter can enjoy them. Having a plant based diet has so many benefits to your health, your vitality and the to the environment. I have been vegetarian since the year 2000 and although I am not fully committed to a vegan lifestyle, I do enjoy finding ways to cut back on all animal products in my diet, using wholefoods where possible.

I find that desserts and treats can be tricky as many are full of dairy products such as butter, milk and cream. We still enjoy desserts, but want a lighter version that comes cruelty free. I have been experimenting and have come up with a yummy, jammy, nutty, oaty, crumble bake. It is rich and decadent, but completely dairy-free! It is packed with oats and nuts, uses superfood coconut oil and is sweetened with maple syrup.

Jumble Recipe

Ingredients 

1 1/2 cups rolled oats

3/4 cup almonds

1/4 cup mixed nuts and seeds to add variety 

(I added chia and sunflower seeds and cashews)

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon baking powder

3 tablespoons coconut oil

6 tablespoons maple syrup

4 dessertspoons plum jam*

Method

Put nuts and seeds in food processor and blitz until well chopped.

Add oats and spices and baking powder and blitz to mix.

Melt coconut oil and maple syrup in a small pan.

Add to food processor and blitz to mix through.

Press 3/4 of the nutty mix into a 7" round prepared silicon cake tin.

Spoon jam over the top.

Crumble the remaining mix over the top so jam shows through.

Cook in a pre-heated oven at GM5 for about 15 minutes.

Remove and allow to set and cool in the silicon cake tin before slicing into eighths.

*The jam I received to create a recipe with is made in an Italian monastery using an ancient method and natural ingredients. Available from www.holyart.co.uk priced at £4.90 a jar.