Spelt Summer Apricot Crumble

breakfast

The past few years my focus as a cook was always simple, but I found myself in a culinary identity struggle... Coming home this summer, I've realised I have been doing a lot of international dishes that didn't quite resonate with me. It might be everyones dilemma at some stage. I loved spending time in Slovenia, talking to the locals and seeing for the beauty of Slovenian cuisine for the first time. It's actually very true that you have to leave home to come back again. Even though I'm still searching for that personal culinary niche, one thing I'm certain of - I’m most interested in recipes that are viable for everyday home cooks with full lives—that’s the sort of recipe my cookbooks are full of. Sure, it’s fun to turn out something that takes all the pots in your kitchen and a week to prepare every now and again (or is it?), but as a working woman, the reality of how few hours there are in a day is one I’m intimately acquainted with. This Spelt Summer Apricot Crumble is the best of all the worlds: few Slovenian ingredients, 10 minute prep, and shockingly wonderful. It’s just pure magic, and it’s definitely going to be a must in my home until I get sick of it (not anytime soon).

  • df - dairy free
  • v - vegetarian
  • veg -vegan
  • ingredients
  • 7 apricots or nectarines
  • 3 Tbsp honey or coconut sugar
  • 4 tsp arrowroot starch
  • 1 rosemary sprig (optional)
  • 2 tsp vanilla
  • crumble
  • 1/4 cup/60 ml almond milk
  • 1 Tbsp lemon juice
  • 2 cups/230 g spelt flour
  • 1/2 cup/75 g buckwheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup/200 g coconut sugar
  • pinch salt
  • 1/4 cup/60 ml coconut oil (melted)

For the spelt summer apricot crumble, all you have to do is cut all the fruit into semi big sizes. Tip them into a baking dish and cover with coconut sugar, arrowroot starch, vanilla, rosemary sprig and cinnamon. Mix and leave aside.

Next up is the crumble. Mix the almond milk with lemon juice. In another bowl mix spelt and buckwheat flour with baking powder, baking soda, coconut sugar, salt. Add the almond milk, maple syrup and coconut oil. Mix together and cover the fruit mixture with it. Bake at 180 degrees Celsius for 20 minutes. Leave aside. Serve with kefir or coconut yogurt (recipe in my book Zdravo, Tereza!)

This post is also available in: Sl

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