-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
INGREDIENTS
CRUMBLE INGREDIENTS
| 50g | almond flour (1/2 cup + 1 tbsp) |
| 60g | oat flour (2/3 cup) |
| 15g | coconut flour (1/8 cup) |
| 50g | coconut sugar (1/2 cup + 1 tbsp) |
| 30g | rolled oats (1/4 cup + 1/8 tbsp) |
| 1/2 | tsp bicarbonate of soda |
| 1/4 | tsp cinnamon |
| 1/4 | tsp ginger |
| 1/4 | tsp salt |
| 60g | nut/seed butter (1/4 cup) |
| 50g | coconut oil (1/4 cup |
| 1/2 | tbsp lemon juice |
RASPBERRY FILLING
| 250g | frozen raspberries |
| 1 | tbsp coconut sugar |
| 1 | tbsp tapioca flour or corn starch |
| 1 | tbsp lemon juice |
SUNDAY BREAKFASTS LOOKING LIKE THIS STACK OF RASPBERRY CRUMBLE SQUARES, SERVED WITH A DOLLOP OF COCONUT YOGHURT 😋 OATY, NUT BUTTER CRUMBLE, A LAYER OF HOMEMADE RASPBERRY COMPOTE, TOPPED WITH A GOLDEN OAT CRUMBLE CLUSTERS
METHOD
- Preheat the oven to 180C and start with the filling by heating all ingredients in a saucepan on medium for 5 minutes, continuously stirring and crushing the berries with a fork, until thick compote forms. Leave to cool whilst you make the crumble
- Melt the coconut oil in a small bowl and stir in the nut butter and lemon juice
- Mix together the remaining crumbke ingredients in a large mixing bowl, then pour the wet mixture in and combine to form a dry crumble.
- Pour 2/3rd of the crumble into a baking tray and press down until firm.
- Pour the jam on top, and then sprinkle the remaining crumble all over the jam
- Bake for 20-25 minutes until golden. Chill before slicing