Plantain crumble

1. Cook&Eat: Lara Omoloja 2014 1
PLANTAIN CRUMBLE
Serves 3-4
Ingredients for the filling
 2-3 Semi ripe Plantain, peeled and mashed
 1 tsp ground cinnamon
 4-5 whole cloves
 2 tbsp water
 2 tbsp natural yoghurt
Ingredients for the crumble topping
 5oz (150g) Gilchester Organic 100% wholemeal spelt flour
 5oz (150g) rolled oats or Quinoa Flakes
 3.5oz (100g) Butter or Rapeseed Oil
 2oz (75g) soft brown sugar
Method
1. Preheat oven to Gas Mark 4, 350oF or 180oC.
2. Place mashed plantain, spices, water and yoghurt (if using) in a medium size oven dish.
Mashing ensures the plantain is not stodgy when cooked.
3. Place flour, oats and butter in a bowl and rub together lightly with fingertips until all butter (or
rapeseed oil) is evenly dispersed and it looks crumbly. Add the sugar and mix well.
4. Pour mixture over plantain and spread evenly.
5. Bake in preheated oven for 20 - 30 minutes or until top is golden brown.
Nutrition Notes
This Classic British desert is easily transformed into a more exotic desert using plantain. A healthier
crumble topping has been achieved using wholemeal flour and rolled oats giving you the benefits
of high fibre and a very small amount of sugar. Ripe plantain is usually very sweet and baking
intensifies the flavour.
Serve with Cream, ice cream or organic frozen yogurt

2. Cook&Eat: Lara Omoloja 2014 2