We’ve been traveling for two months and can’t wait to get back to our kitchen this week. There are a few recipes from Portugal and South Africa I look forward to trying and hopefully sharing from our travels later this summer!
But before we get back from Portugal we are joined by two special guest bloggers this week; the first is the multi-talented and amazing Aimee of Wallflower Girl. Along with being the creative force behind the spectacularly fun food and crafts blog, Wallflower Girl, she is also the author of Coconut Milk Ice Cream: Vegan & Grain-Free Ice Creams & Frozen Treats (read our review here). We love her boozy ice cream recipes, like her Baileys inspired vegan ice cream.
Wallflower Girl is packed with scrumptious recipes for mouthwatering desserts and with Strawberry season in full swing, Aimee is sharing her wonderfully summery Flourless Strawberry, Almond & Amaretto Crumble!
I’m so happy to be sharing a recipe on Vegan Miam, this blog is one of my favourite vegan food blogs and a great source of inspiration for me… The wonderful recipes, the amazing photography and playing a part in my decision to stop eating animal products. Thanks Rika & Doni!
So as it’s strawberry season, I decided to create a dessert that really makes the most of it’s flavours. This Strawberry, Almond & Amaretto Crumble is a sweet and sharp, yet delicate, dessert to serve with some cold coconut cream or your favourite vegan ice cream. It’s gluten-free and free from refined sugars, making it a diet-friendly option too!
The amaretto takes this dessert to a whole new level of deliciousness. It’s bittersweet taste, enhanced by the almonds and beautifully paired with the sharpness of the strawberries creates the perfect balance of flavour. If you don’t want to use alcohol, just swap the amaretto for 2 tsp almond extract.
Aimee’s Flourless Strawberry, Almond & Amaretto Crumble
For the filling:
- 600g / 3 cups strawberries, hulled and roughly chopped
- 2 tbsp agave nectar or maple syrup
- 1 tsp vanilla extract
- 60ml / ¼ cup amaretto or other almond-flavored liquor
For the filling:
- 125g / 1¼ cups ground almonds
- 125g / 1⅓ cups rolled gluten-free oats
- 50g coconut sugar*
- 115g / ½ cup vegan butter/spread
- A handful of flaked almonds
Preheat oven to 180°C / 350°F. In a large bowl, mix together the strawberries, agave, vanilla and amaretto. Stir to combine and then transfer to a pie dish.
Make the crumble topping by mixing the ground almonds, oats and sugar together in a food processor until well combined and the oats are chopped. Pulse in the butter a tablespoon at a time until the mixture turns crumbly. Top the strawberry dish with the crumble mixture and sprinkle the flaked almonds on top.
Bake for 15-20 minutes until the crumble topping is golden brown and the strawberry juice is bubbling around the edges of the dish. Serve warm with a dollop of vegan vanilla ice cream or cold coconut whipped cream and a drizzle of amaretto!
Coconut sugar: It is a low GI sweetener made from the coconut palm. It can be found in most health food stores but you can use equal amounts of brown sugar in its place, if you prefer.
Hope you get to try what has become my new favourite dessert!
About Wallflower Girl
Aimee is the recipe maker behind the blog Wallflower Girl and author of the vegan cookbook Coconut Milk Ice Cream. She lives in England with her pet King Charles Spaniel, Molly and loves to work on all things creative in her spare time.