This recipe of deliciousness has recently become my go-to breakfast.
It’s nutritious, extremely filling and not to mention absolutely mouth-watering. Plus it doesn’t have the negative effects that usually come with dessert-like recipes.
This recipe is all about taste meeting health. Eating tasty food doesn’t have to compromise health. In fact, eating yummy food can complement health. The taste buds just need to be adjusted to eating food that is not laden with added salt, sugar or fat.
This recipe is just for a single person’s breakfast because that is the purpose I created this recipe. While Carob’s Apple Crumble can be used for either a breakfast (lunch or dinner) or dessert, I’ve never eaten this as a dessert. Rob and I get enough flavor and satisfaction from our main meals. This means eating dessert a true rarity for us.
In fact, I don’t think I can remember the last time that I had dessert!
By changing our taste buds and eating lots of naturally sweet fruit in our diet, we do not crave artificially sweetened products anymore or sweet things after meals.
The instructions state to make the crumble in one shot. For breakfast, I do something different than the instructions state.
In order to have fresh-baked Carob Apple Crumble every morning, I prepare the apple crumble but don’t bake it in the oven until the morning. When I get up in the morning, around 6:30 or so, I turn on the oven, place the dish in the oven (I don’t wait for the oven to preheat) and start the whole baking process.
Normally I need to drink a little bit of water in the morning and wait some time before I actually get hungry for breakfast, so this routine works out quite well. While the crumble bakes I can relax, drink water, get dressed and do other morning activities before eating breakfast.
If you are in a rush in the morning and don’t have time to do this, it is easy enough to bake it another time. If you do want it warm, simply heat a portion up in the microwave for a minute or two. Easy peasy.
Besides feeling like you eat dessert whenever you want, another great aspect to this recipe is the lack of caloric density. The simple combination of flavors satisfies the taste buds.
Apples give more satisfaction by adding sweetness to the dish without adding tons of calories.
The carob adds another dimension that supplements to the simple flavor combination.
Rye is more nutritious and contains less fat than oats.
By using bran instead of all oats or even flour, bulk is added to the dish in the form of fiber (bran contains a LOT of fiber) without adding many calories.
If you are attempting to watch your weight or lose weight, there is no guilt in eating this for breakfast, lunch, dinner or dessert because it is extremely filling without being high in calories.
Carob’s Apple Crumble can become your go-to dessert for every night because there is nothing unhealthy in this recipe! No extra salt, no butter, sugar, oil, nada. This recipe is clean of all that crap that is usually associated with dessert but keeps up the sweet flavor that the word dessert promises. In addition to baking this dish for dessert, you could also enjoy it for a Sunday brunch or make it ahead for a quick, filling breakfast during the week.
Vegan and free of added oil, salt, soy, nuts and seeds.
Reasons to love this recipe: low calorie, dessert, breakfast, sweet, can be enjoyed warm or room-temperature
Serves 1 for a meal, 2 for dessert
- 2 large apples (3 small), cored and roughly chopped
- 2 tsp cinnamon, divided
- 3/4 cup water, divided
- 1/4 lemon, juiced
- 1/2 cup wheat bran
- 1/2 cup rolled rye
- 1 tbsp carob powder
- 1 packet of Splenda
Preheat oven to 350° F (180° C).
Add apples, 1 teaspoon of cinnamon, 1/4 cup water and the juice of the lemon into a pressure cooker. Place on the heat and allow the cooker to come to full pressure. Cook on full pressure for two minutes then quick release.
While waiting for the apples to come to pressure and cook, mix together the remaining ingredients, making sure to thoroughly wet the dry ingredients and mix in the carob powder.
When the apples are done and at room pressure, mash them into a baking dish suitable for placing in an oven. Evenly top the apples with the wet rye mixture. Pack the rye down as much as possible.
Cover the pan (with aluminum foil for example) and bake the crumble in the preheated oven for 25 minutes. After 25 minutes, remove the cover, turn up the heat to 400° F (210° C) and bake for 10-15 more minutes to crisp the top.
Note: This recipe is easily doubled, tripled or quadrupled in order to feed more people. Cooking times will need to be increased for larger recipe sizes. I suggest increasing the oven cooking times by 5 minutes every time another recipe is made in a batch.