Banana crumble, wheat free, with tapioca, crunchy, easy

A super soft and crunchy, wheat-free banana crumble made with a touch of tapioca.

A super soft and crunchy, wheat-free banana crumble made with a touch of tapioca.

Recipe for 2 people.

Classic (no restrictions), Vegetarian

Preparation: 00:50

Interval: 00:20

TOOLS

2 bowl(s), 1 refractory(s) (or individual refractory dishes), 1 board(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Wheat-free Crumble Ingredients, with tapioca (to cover the top):

– 1/2 cup(s) of rice flour

– 1/4 cup(s) demerara sugar

– 2 and 1/4 tablespoons of tapioca starch

– salt to taste (pinch).

– vanilla essence to taste (drops) (optional)

– 80 g unsalted butter, chilled, cut into cubes

– 1 teaspoon(s) of chemical yeast

Ingredients FOR GREAKING

– unsalted butter to taste

BANANA FILLING Ingredients:

– 4 pieces silver bananas, ripe, thinly sliced ​​- or to taste (or dwarf banana)

– 2 tablespoons demerara sugar

– ground cinnamon to taste

Ingredients TO FINISH

– ground cinnamon to taste for serving

Ingredients TO ACCOMPANY

– cream ice cream of your choice (or other flavor of your choice) (optional)

PREPARATION:

1. Separate the recipe ingredients and utensils.
2. Grease a small baking dish (18 to 20 cm) for 2 people with a little butter. This dessert can also be prepared in individual refractory dishes.
3. This was assembled with just the crumble on top. If you also want to cover the bottom, double the amount of crumble or reduce the size of the refractory materials.
4. For the filling, slice the bananas very thinly and place them in a bowl. Stir in the demerara sugar and cinnamon. Reserve.
5. Chop the cold butter into cubes.
6. Preheat the oven to 200o C.

PREPARATION:

Crumble without wheat, with tapioca:

1. Place the cold butter, cut into cubes, in a bowl.
2. Add the rice flour, pinch of salt and demerara sugar.
3. Mix with your fingertips.
4. Then add the tapioca starch.
5. Mix again with your fingertips.
6. Flavor with drops of vanilla essence (optional).
7. Add the baking powder and mix again with your fingertips, forming a crumb.

Assembly – Filling + Crumble without wheat:

1. Place the filling in the refractory dish – it must fill at least ½ of the height and the entire bottom – adjust the quantity if necessary.
2. Cover the entire surface with the crumble, spreading it well.

Crumble – COOKING (the ideal is to cook close to the time of serving):

1. Bake in a preheated oven at 200°C for 20-30 minutes, the time may vary depending on the number of portions and the oven.
2. It will be ready when the farofinha is golden on the surface and the filling is cooked.
3. Remove from the oven and serve hot or warm.

FINALIZATION AND ASSEMBLY:

1. Serve the Wheat-free banana crumble, with tapioca hot or warm.
2. If necessary, reheat in a preheated oven at 180°C for about 10 minutes (do not use the microwave, it will make the crumble soft).
3. Sprinkle with cinnamon and serve with ice cream (optional).
4. Store at room temperature for up to 2 days.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.