apple crumble with hazelnuts //vegan
for 8 small soufflé forms (8 cm)
50 g coconut oil (room temperature)
40 g hazelnuts, ground or chopped
120 g rice flour or chestnut flour
1/2 teaspoon ground cinnamon
pinch ground cardamom (optional)
50 g whole cane sugar (unrefined)
pinch of salt
Preheat oven to 170 °C. Core the apples and cut them into small and very thin slices. Spread the slices on the 8 forms.
Combine all dry ingredients in a bowl and mix them with a spoon. Add the coconut oil. Knead it with your fingers until you get a friable crumble dough.
Divide the crumble dough into the forms with the apple slices. Bake for 16-22 minutes or until lightly golden.