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Salted crumble of fennel





3 unit

Rice mozzarella

100 grams

Brown rice flour

1 spoon

Vegetal butter

1 spoon

Almond milk

1 glass


1 pinch

Corn flour

40 grams

Brown rice flour

40 grams


1 pinch


1 pinch


3 spoons

Lemon peel

1 spoon


to taste

Hemp seeds, peeled

2 teaspoons

Extra virgin olive oil

2 spoons

second courses from world

Salted crumble of fennel

Salted crumble of fennel

vegan with nuts high in fiber source of C vitamins source of D vitamins high in potassium

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salted crumble of fennel

The salted crumble of fennel is both a light and a rich side dish, in which an aromatic gluten-free crust hides a soft, sweet and flowing interior.

Salted crumble of fennel step 1

step 1

First cut the fennel into slices and steam them. To do this first I used the special pressure cooker basket.

Salted crumble of fennel step 2

step 2

In the meantime you can prepare the béchamel sauce by putting the rice flour in a small pan with the vegetable butter. Once this has become golden, add the vegetable drink little by little and mix it with a whisk until you obtain a homogeneous mixture.

Salted crumble of fennel step 3

step 3

When it has thickened, turn off the heat, add the salt and keep it aside.

Salted crumble of fennel step 4

step 4

So take care of the coverage. In a bowl, combine the flours, salt, pepper and oregano. Gradually add the lukewarm water and knead it in order to get some crumbs that will become the crumble cover.

Salted crumble of fennel step 5

step 5

Cut the mozzarella into slices and start to compose the crumble. On the bottom of an oven dish, spread three tablespoons of béchamel, then spread half of the fennel segments.

Salted crumble of fennel step 6

step 6

Cover then with the mozzarella and complete with the remaining fennel. Cover with the remaining béchamel sauce, then spread the cover and complete with hemp seeds and a drizzle of olive oil.

Salted crumble of fennel step 7

step 7

Cook the crumble in a preheated oven at 210 ° C for about 30 minutes or until the cover is golden brown, then complete with the lemon peel cut into thin strips.

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