Makes 12

Ingredients

Base

1 ½ cups Gluten-Free plain flour
2/3 cup almond meal
1 scoop True Protein WPI90 French Vanilla protein powder
1/3 cup coconut sugar
1/3 cup vegan butter, cubed
2 tsp cold water
¼ teaspoon salt

Filling

5 cups frozen raspberries, thawed and the excess liquid strained
2 tbsp coconut sugar
1 tsp lemon juice
1 tsp vanilla extract
1 tbsp tsp cornflour

Topping

1 cup Gluten-Free plain flour
½ cup almond meal
½ cup rolled oats
1/3 cup coconut sugar
1/3 cup vegan butter, cubed

Method

1. Preheat the oven to 180 degrees Celsius and line a medium baking tray with baking paper

2. For the base; place all the base ingredients (except water) into a blender and mix until soft crumbs form, if it seems too dry then add the water and continue to mix

3. Press the base mixture evenly onto the tray, pierce 5 times with a fork and place it into the oven to blind bake for 15 minutes. Remove from the oven and allow to cool for 10 minutes

4. For the filling; combine the raspberries, lemon juice, vanilla, coconut sugar, and cornflour until evenly coated, set aside.

5. For the topping; blend all the topping ingredients in a blender until it becomes a crumb-like consistency. Don’t over blend or the crumbs will be too fine

6. Spoon the raspberry filling onto the base and top with the crumble

7. Place the tray into the oven and bake for 40-45 minutes or until the crumble is golden brown. Allow to cool completely to room temperature before cutting