When your tummy is rumbling, why not get it crumbling?
You don’t need be rugged up around the lounge freezing your socks off to enjoy a delicious crumble. Berry crumble is something that you can serve any time of the day and in any kind of weather.
I love this crumbly piece of heaven best when served warm, alongside coconut cream, or yoghurt.
While most crumble recipes include the usual refined white sugar, this recipe uses rice malt syrup, which can be switched out for coconut sugar if you prefer.
Flavour it up! You can also supercharge the flavour by adding a tablespoon of raw cacao or maca powder to the topping as it comes out of the oven. It will give you a delicious malty chocolate taste and enhance the taste.
Did you know that adding a pinch of sea salt to your sweet recipes acts to further draw out the sweet tastes?
Serve this crumble warm straight from the oven with a generous dollop of chilled yoghurt or whip up a batch coconut cream. If you whip it up from chilled it’s easier and if left in the fridge, the thicker and creamier it becomes as the healthy saturated fats congeal. You can even use electric beaters to whip chilled coconut cream into soft peaks that form a whipped cream consistency.
Never let crumble leave you feeling guilty and bloated again, why not try this delicious healthier version.
And if you want to impress the pants off your friends and family then serve this after your home cooked meal. It tastes so devilishly naughty that no one will believe it’s made from nothing but natural, wholefood ingredients.
160 g (53/4 oz/1 cup) almonds, roughly chopped
75 g (21/2 oz/1/2 cup) pepitas (pumpkin seeds)
75 g (21/2 oz/1/2 cup) sunflower seeds
55 g (2 oz/1 cup) unsweetened coconut flakes
75 g (21/2 oz/1/2 cup) hazelnuts
2 tablespoons extra virgin coconut oil
2 tablespoons rice malt syrup or 2 TBS coconut sugar