Fruit Crumble With A Kinako Topping
Kinako is roasted soybean flour. It tastes a bit like caramel with a hint of nut. It’s often used with Japanese desserts like mochi. Did you know it’s a Japanese superfood? It’s packed full of protein and is easily absorbed by the body and is also high in dietary fiber,calcium,potassium and vitamins A,B1 and lecithin. Simply by adding kinako in your diet you get all these benefits and saponins known for blocking fat absorption and breaking down fat faster. It’s also good for the skin. 1 teaspoon is only 10 calories so makes a healthy latte mixed with some plant based milk just add kinako to milk and heat and froth with a milk frother to make a delicious drink.
The weather in the U.K. is not very summery and although it’s August the wild blackberries are already ripe and ready for picking. Autumn seams to be on its way here already we never have much of a summer though I must say I love autumn foods they are my favourite.
I decided to pick some wild blackberries and make a crumble with fresh apple and some rhubarb out my mother in laws garden .
I just washed the fruit, peeled the apple and sliced it and chopped the rhubarb then lay it in the bottom of an oven proof dish.
I then decided to use that lovely nutty kinako powder to make a crumble topping just by adding gluten free raw organic oats ( I use the ones by rude health). Then add your kinako,some coconut palm sugar and then rub in some coconut butter . I didn’t really measure it out but I used 1 cup of oats 1/2 cup kinako and a tablespoon each of coconut sugar and coconut butter but it really depends on your dishes and how much fruit you have. Spread the kinako crumble mix over the fruit and bake in a moderate over until the crumble topping is golden and the fruit is bubbling.
This really is a cosy dish to have warm with vegan cream .