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Cold weather comfort – mango and banana crumble (vegan recipe)

on November 20, 2013

Today was one of those nasty November days, cold and rainy – the kind of cold, wet weather that makes you want to consider hibernating. So it was time for some comfort food. Fruit crumble seemed like the way to go, but all I had were bananas. Until I remembered the two tins of mango slices at the back of the cupboard.

My usual go-to crumble recipe is the apple crisp recipe from The Post Punk Kitchen, which is excellent (as are all their recipes). But I didn’t have some of the ingredients so some improvisation was required. Here’s my adapted version:

2 tins of mango slices (the tins I used were 425 grams)
5 medium bananas, peeled and sliced
1/2 cup brown sugar
1/4 cup of the juice from the tins of mango slices
1 tablespoon potato flour (original recipe calls for cornflour, which would also work here)
1 teaspoon ground cinnamon
1 teaspoon ground ginger

1 cup rolled oats
1 cup plain flour
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
A pinch of salt
1/3 cup sunflower oil
3 tablespoons non-dairy milk (original recipe calls for almond milk but I used rice milk)
1 teaspoon vanilla extract

Preheat the oven to 175C/350F

Mix all of the filling ingredients in one bowl

Mix all of the topping ingredients in another bowl

Place the filling into a large baking dish (original recipe calls for an 11 X 13 inch dish) and cover with the topping.

Place in oven and bake for 45 minutes

Let cool for around half an hour before eating

Serve with non-dairy cream




2 responses to “Cold weather comfort – mango and banana crumble (vegan recipe)

  1. Vicky Sheppard says:

    This really was incredibly good. A perfect end to our Sunday dinner. Our stomachs salute you :-))


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