Vegan breakfast crumble with pear

Vegan breakfast crumble with pear. This healthy breakfast recipe you can easily make the night before, that way you only have to warm it in the morning. The recipe is not only vegan but also free from refined sugars, lactose free and gluten free.

With Christmas I was the one who was going to make dessert. I found a recipe online for a crumble and I liked it, add some vanilla ice cream and you have a nice dessert ready. The recipe was not really healthy, it contained sugar and white flour. Ingredients that I don’t like to use. So I changed the recipe into a healthier alternative and we all liked it a lot. The recipe said that the leftovers would taste even better for breakfast the next morning.
So I was actually looking forward to it and made some extra crumble to make sure there would be something left for breakfast. And honestly for breakfast a warm crumble with yogurt is really perfect indeed. I can keep on eating it and have made a crumble every weekend since. This variation is my favorite and I can’t wait to share it with you.

Preparation time: 10 minutes
Baking time:            30 minutes
Amount:                     3 portions
Special Products:

  • Oven Dish
  • Mixing Bowl

                                 Egg free      Gluten free    Lactose free  No refined      100%            Vegan                                                                                                                    sugars added    organic                                                                                                                                                                      ingredients

  • 2 khakis
  • 2 pears
  • 150 grams blueberries
  • 25 milliliters agave syrup (2 table spoons)
  • 5 grams cinnamon
  • 5 grams ginger
  • 3 grams cardamom
  • 135 grams almond flour
  • ​30 grams coconut oil

How to make it?

Preheat the oven on 180 degrees Celsius (372 Fahrenheit). Peel the khaki and pear and cut into small cubes, add the washed blueberries as well. Add 1 table spoon of agave syrup and the spices and mix properly. I don’t like cardamom that much, so that is why I used less of it than of the other spices. Add 1 table spoon of almond flour and mix all ingredients.

When all ingredients in the mixing bowl have mixed properly you can put them in the oven dish. You can now work on the crumble. Melt the coconut oil slowly on low heat fire and set aside when it has melted.

While the coconut oil melts you can put the other ingredients for the crumble in the mixing bowl. When the coconut oil has melted you can add that as well. Mix these ingredients properly as well until it gets crumbly. This will be the crumble which is the topping of this vegan crumble.

Crumble the dough on top of the fruit in the oven dish. Make sure it is well divided and dough is everywhere. When the entire dough has crumbled you can bake this organic crumble in a preheated oven. Bake it for 30 minutes, but pay attention that the baking time may differ per oven.

You can now enjoy this crumble, very nice with some (plant based) yogurt or quark. Is it too much and you have some leftover crumble? No problem you can eat it the next day. Just warm for 10 minutes in the oven on the same temperature of 180 degrees Celsius.
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