About the Recipe
This recipe is very forgiving and can be replaced customized to your taste and flavor. Instead of using almond or oat flour it can be substituted with rice flour or whole wheat. The milk can be replaced with any milk of your choice as well as the sugar. You can also use any type of sweet potato or yams that you have. In the picture I used a purple yam and a white yam. You can choose to roast, steam, or boil your potatoes/yams until they are cooked through. I personally like to roast mine due to the caramelization that it gives the potatoes.
Ingredients
Crumble
120g oat flour
90g almond flour
40g coconut oil
25g liquid sweetner (maple syrup, aguave, ect.)
1 scoop protein powder (optional)
2 tbs coconut sugar (if using stevia, erthritol, ect. use only 1)
1 tsp cinnamon
Filling
~250g boiled or roasted sweet potato
25g coconut sugar
60ml coconut milk or 60g vegan yogurt
60ml almond milk
40g oat flour
4g baking powder
2g vanilla extract
*can substitute vegan yogurt with 60ml coconut milk or 60g coconut cream
*any sugar can be replaced the coconut sugar
Preparation
Preparing the Crumble
Preheat oven to 350F or 180C
Add all dry ingredients (rice flour, oat flour, protein powder-optional, and cinnamon) and mix well. Add the wet ingredients (coconut oil and sugar) and mix until a dry dough like texture is formed
In a 9x9 greased pan add half of the mixture to pan and flatten evenly to create the crust
Bake for 15 minutes at 350F/180C.
While the crust is baking boil rougly about 300g of sweet potatos in a pot until easily pierced through the center
Preparing the Filling
Set aside to cool and when able to be touched remove the skin.
In a bowl mash the sweet potato until there are no large pieces or blend until smooth. Then add the coconut sugar, coconut oil, yogurt, oat flour, milk, and baking powder and mix until well incorporated.
Take out the crust and turn the oven up to 375F or 190C
Spread the filling on the crust evenly and add the rest of crumble on top spreading it evenly
Bake for 35-40 minutes or until the crumble is golden brown on top.
Cool for 10-15 minutes before cutting into 9 or 12 equal pieces. Serve straight away or store in a air tight container in the fridge.
Will last up to 3 weeks in the fridge and can be warmed in the microwave for 15 seconds