Cooks in: 1h
Levels: Easy
Serves: 10
List of Ingredients
- 11 OZ. of cauliflower
- 11 OZ. of celeriac, cleaned
- 9 OZ. of broccoli
- 9 OZ. of squash, cleaned
- 7 OZ. of coconut oil
- 4 OZ. of almonds, blanched
- 2/3 C. of extrafine cornmeal
- 2/3 C. of buckwheat flour
- 2/3 C. of rice flour
- 1 egg white
- 1 red apple
- Salt
- Extravirgin olive oil
Method
1
Mix the flour with the coarsely chopped almonds and a pinch of salt. Add the egg white and coconut oil, then work it together with your fingertips until it is the consistency of crumble.
2
Break the cauliflower and broccoli into florets; cut the celeriac, squash and unpeeled apple into cubes. Parboil all the vegetables (not the apple) in salted boiling water for 10 minutes. Drain and transfer to a baking dish greased with 1 tablespoon of oil; add the apples. Cover with the crumble and bake at 345°F for about 20 minute..