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Carrot Crumble

Carrot Crumble

Ingredients

400g carrots
1 fennel bulb
About 100g/a bag of chard or spinach
2 tablespoons Maple Syrup
A sprinkle of salt flakes
A splash of water
250g oat flour
100g butter or plant-based spread of your choice
50g gluten free porridge oats

Directions

Chop 300g of carrots and a fennel bulb and lay them on a bed of chard or spinach in a baking tin. Drizzle with maple syrup, a sprinkle of salt flakes and a splash of water. Cover with foil and bake in the oven at 180c for 25 minutes.
Chop a further 100g of carrots and boil until soft. Once cooled slightly, blitz with a hand blender and pour over the roasted vegetables and muddle together.
For the topping. Add the oat flour to the butter or plant-based spread and rub in with your hands until you get a crumb texture. Stir through the porridge oats and some caraway seeds. Spread over the vegetables and bake at 180c for 20 minutes until slightly browned and crisped.

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From Crop to Cup

We’re passionate about growing and milling the purest British oats. From our crops to your cup, enjoy the wholesome goodness of the British countryside with our award-winning tasty range of oat flakes, milks, cereals, and flours.

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