Sweet Potato and Apple Crispy Crumble
Wheat, gluten, corn, soya, dairy, egg & nut free

The mixture of sweet potato and sharp apple in this dish works really well.
The crumble topping should be crispy, like granola and can be stored separately and used with yogurt or fresh fruit – or even nibbled on its own!

Serves 6

120g oat, millet or quinoa flakes
100g sunflower seeds
80g raisins
4 tbsp agave syrup, molasses, rice syrup or golden syrup
2 large bramley cooking apples
300g sweet potato
100ml water

Mix the oat, millet or quinoa flakes with the seeds and raisins then add the syrup and heat briefly in a microwave – 1 minute maximum – or over a low heat to make it easier to amalgamate.
Spread the mixture out on a baking tray and bake for 5-10 minutes in the oven or toast under a grill. In either case the topping should be crispy but not burnt.
Core the apples and cut in chunks. Peel the sweet potato and cut in chunks. Put both, with the water, in a pan, bring to the boil, cover and simmer for 20 minutes or until soft. Purée in a food processor and spoon into a warmed flan or pie dish. Spread the topping over the purée and serve with whatever cream, yogurt or ice cream you can eat.

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