This little gem of a dessert is a quirky wholefood spin on an old school classic dessert which showcases a delicious array of health boosting ingredients. It is a great alternative to the more traditional crumble recipes or store brought varieties which are typically loaded with refined sugar and wheat, leaving many of us feeling sluggish and bloated after the initial joy (aka sugar high) has worn off.
By combining healthy fats in the form of nuts and seeds and coconut oil, with the natural (unprocessed) sugar in the berries, this dessert will not have the same rollercoaster effect on your blood sugars, leaving you with much longer lasting joy, without the crash.
What I love about this dessert is that you can use whatever berries float your boat - blueberries, raspberries, blackberries, strawberries, mulberries....or any combination of these depending on what you can get your hands on......fresh or frozen.
This being said, in my mind you'd be crazy not to use beautiful fresh berries considering the sheer abundance of berries available at the local farmers markets around the Illawarra at the moment.
Now I can't take the credit totally for this little creation. The initial idea for this dish was given to me by my big sister, who just LOVES to talk about food any opportunity she gets, and I must say it totally hits the mark on taste, nutrition and ease to make. So a big thanks to you sis for sharing this one.
2-3 cups of fresh berries (strawberries chopped in quarters, all other berries can go in whole)
1/2 tsp of vanilla extract
1 cup of mixed raw nuts or seeds (walnuts, almonds, sunflower seeds and macadamias are my fav)
½ cup flaked or shredded coconut
2 x ½ tsp ground cinnamon
1 tsp vanilla extract, paste or bean
2 tablespoon of maple syrup (omit if avoiding sweeteners)
2 tablespoon of coconut oil
Place berries and vanilla in a small mixing bowl and mix well.
Use some coconut oil to coat the base and sides of a 1 litre ceramic dish.
Spoon mixture into the base of the dish.
To make the crumble, combine the nuts, coconut, cinnamon, maple syrup and coconut oil and blitz for a few seconds in a mini food processor, and then scatter on the top of the berries.
Pop in a pre-heated oven at 160˚C and bake for 30 minutes until crumble is golden and crunchy.
Top with your choice of either yoghurt or whipped coconut cream or coconut ice cream for an added touch of deliciousness. Enjoy!
Stephanie Meades is a Certified GAPS Practitioner (CGP), nutritionist and exercise physiologist. www.lifewellnessco.com