Berry Crumble
A healthy breakfast or treat! Gluten free, dairy free, refined sugar free.
Servings 4
Ingredients
- 3 cups mixed berries fresh or defrosted from frozen
- 3/4 cup almond meal or hazelnut meal
- 1/2 cup organic shredded coconut
- 1/4 cup slivered almonds or chopped macadamia nuts
- 3 tbsp coconut oil
- 1 tbsp 100% nut butter
- 2 tsp ground cinnamon
- 1 1/2 tsp vanilla bean powder (or good quality vanilla extract)
Optional sweetener -
- 1/2 fresh orange juiced or use 1 tbsp natural sweetner of choice
Instructions
- Pre-heat oven to 170C.
- Spread berries evenly into a small-medium baking dish.
- If using orange juice to sweeten squeeze over berries now before adding crumble topping.
- In a mixing bowl, combine crumble ingredients well.
- Melt coconut oil with nut butter (if using) and mix to combine. Pour into dry ingredients and mix well.
- Spread crumble over berries to cover evenly.
- Bake for 15 minutes or until crumble is lightly golden. (Be careful not to burn
Notes
Serving Suggestion:
Serve with coconut cream or coconut yoghurt.
Recipe Tips:
Using ‘extra virgin’ coconut oil will give your crumble an extra hint of ‘coconut’ flavour.
This crumble will make a crumbly topping - if you prefer yours to 'hold' together a little more you can add a touch more liquid sweetener or almond butter mixed well into the crumble before baking.
Make It Personal:
You can also add orange zest to crumble topping for a boost of zesty, citrus flavour.
Sensitive to Nuts?
Substitute nut meal for ground seeds and coconut and substitute flaked almonds for pepitas (pumpkin seeds) or sunflower seeds.
Sensitive to FODMAPs?
The small amount of coconut in this crumble may be well tolerated, if not simply omit.
Avoid blackberries.
Stick to small portions of almond meal and swap flaked almonds for pumpkin seeds.
Avoid blackberries.
Stick to small portions of almond meal and swap flaked almonds for pumpkin seeds.