Vegan banana crumble

Ingredients for 4 servings:

• 15 g oil (coconut), corresponds to about one tbsp
• 4 large bananas
• 1 small lemon(s)
• 30 g spelt flakes, fine leaf
• 30 g oat flakes, fine leaf
• 40 g oil (coconut)
• 40 g sugar (coconut blossom)
• 1 tsp, heaped cocoa powder, no added sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Heat the coconut oil (15 g) in a non-stick pan. Meanwhile, peel the bananas and slice them into 1-1.5 cm thick slices. Add the banana slices to the hot coconut oil and fry. Once the banana slices are browned on both sides, squeeze the lemon juice and pulp over the bananas. Stir gently again and then transfer the bananas to an ovenproof dish. No need to grease the dish. Preheat the oven to 180°C. For the crumble, mix the spelt and oat flakes with the coconut blossom sugar, cocoa powder, and coconut oil by hand. The warmth of your fingers will quickly soften the coconut oil, which is solid/semi-solid at room temperature, allowing everything to be mixed thoroughly. Pour this mixture over the bananas and place uncovered in the preheated oven. Bake at 180°C for about 40 minutes and serve while still warm. You can create wonderful variations by adding Christmas spices. Ground spices such as cinnamon, coriander, cardamom, cloves, fennel, or gingerbread spice mix are perfect. Of course, the recipe also tastes great without cocoa. This serving serves 4 as a dessert. As a cake substitute or for those who are hungry, this serving serves 2.