Check out these delicious Crunchy Baked Apple & Pineapple stacks with Olivado Coconut oil and suitable for vegans.
4 apples -sliced into 3 horizontally through the centre 2x 234g / 8.2oz tins Pineapple slices in syrup 50g / 1.7oz ground almonds 50g / 1.7oz coconut shavings 50g / 1.7oz oats 50g / 1.7oz pumpkin seeds 3 tbsp Coconut sugar
To serve A drizzle honey 1 tub natural coconut yoghurt 1 lemon zest and juice 1 tsp Cinnamon 2 Tbsp Coconut oil - melted or Liquid coconut oil
Kitchen Equipment Toothpicks
Preheat oven to 180°C / 355°F.
Mix the almonds, coconut shavings, oats, seeds, sugar, cinnamon and Olivado Coconut oil in a small bowl.
Line a baking tray with nonstick baking paper. Trim the bottom slice of each apple so it stands upright. Put both on the tray and top each slice with a spoonful of the crumble mixture. Repeat the layers with remaining mixture alternating apple slices with pineapple slices, finishing with the apple tops. Press down gently, then bake stacks for 25 minutes or until apple is just soft.
Mix the coconut yoghurt with lemon juice and zest and serve along side the hot apple pineapple crumble masterpieces.