Because when the season of strawberries, blueberries and all kinds of berries come, it really feels like summer, no matter what the weather outside is like. So with a fresh bunch of strawberries and bluberries and with a desire to have something cozy and warm on a winter and cloudy English day – Crumble is what I went for. I wanted to try out a different crumble topping, a bit healthier one, without losing the crunchiness and deliciousness of crumble. And, I believe this is it.
Cooked quinoa, which is packed with protein, walnuts, which are great for our brain and pure coconut oil with anti-immflamatory and anti-fungal properties make this crumble to be Mr. Crumble, freshened up with a dollop of a natural yoghurt.
(Recipe written for fitcult.refresher.sk)
1 cup cooked Quinoa (can substitute with almond meal or rolled oats)
1/2 cup almond meal
1/2 cup shredded coconut ( unsweetened )
3 tbls coconut oil
3 tbls good quality honey or some nice maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground ginger
2 tsp vanilla extract
1/2 cup nuts (walnuts are the ones you want to go for)
2-3 beautiful apples
handful of blueberries
handful of strawberries
Cut your apples into small pieces, put in a little saucepan with a bit of water and a teaspoon of vanilla extract. Cook for 10-15 minutes, covered. Remove the lid and cook till soft.
In the meantime, make yourself the crumble topping. Mix together cooked quinoa, almond meal, coconut, coconut oil, honey, spices and the rest of vanilla extract. Fold in walnuts, cut in bigger chunks.
Preheat your oven to 160°C. Put your berries and apples into a baking dish, sprinkle with crumble and bake for about 20-30 minutes, until beautifuly golden and delicious.
Serve warm with a dollop of natural thick yoghurt or vanilla custard.