I had some lazy apples lying around that had gone past their crispy, crunchy delicious stage and strawberries frozen from the freezer and decided to whip up a quick crumble with them.
You could use any fruit I think…I might even try it with rhubarb next which is going bananas in my garden at the moment.
Chop the fruit up into similar sized cubes – I used about 8 apples and about 1 1/2 cups of strawberries and pop into an oven proof dish. Mix through a tablespoon of rice malt syrup 2 Tbs of coconut oil, 1 tsp freshly grated nutmeg or powder if you don’t have it and 1 tsp cinnamon.
Use a blender to make the crumble using what you’ve got in the cupboard. Blend 1 1/2 Cups of walnuts, 1 Cup of almonds (I used the crushed almonds strained from my homemade almond milk – are you impressed? I’m not a waster!!) and 60g or 3 Tbs of cubed butter or warmed coconut oil.
Layer on top of the fruit. Bake until the crumble is golden and fruit is nice and soft in a preheated 175 degrees C oven.
The perfect sweet treat breakfast or dessert!
This recipe was adapted from ‘Eat Yourself Beautiful’ by Lee Holmes.
Lola Berry is my hero. It’s the truth.
Her cook books contain some of the most simple, yet delicious recipes!
My most recent whip up?
Oh you know, just a little bit of chocolate quinoa risotto!
Dessert for breakfast. My fave.
Here’s how it goes…
Rinse 1/2 C Quinoa and place in a saucepan with 1C coconut milk and 1 Tbs coconut oil.
Bring to the boil, add 1 Tbs cacao and 1 Tbs rice malt syrup (the cookbook suggests maple but I did a switcheroo).
Let simmer until the majority of the milk is absorbed and the quinoa is cooked. You can add more milk if you want to.
Serve with raspberries and flakes of coconut!
This recipe is from Lola’s cookbook ‘The Happy Life‘
My Sunday morning breakfast was delish! I made The Fit Foodie’s buckwheat porridge.
I’ve tried it before but in a busy week it’s tricky to find the time to cook in the mornings. Going back into term four, I think I might try and make a batch of this so that I’m able to heat it up for weekday breakfasts.
1C buckwheat groats
2C macadamia or almond milk
2 small pears
1 chamomile tea bag
2 Tbs Coconut flakes
2Tbs chopped pistachios
2Tbs dried cranberries (make sure these are organic without added sugar!)
1tsp vital greens
The how to…
- Add the buckwheat to a pan with 1C of boiling water and heat with the vanilla and cinnamon.
- Once the water is absorbed, add a cup of the milk and stir.
- Keep cooking and gradually add remaining milk to allow absorption. This takes about 20 minutes, the buckwheat should still have a slight crunch.
- In a pan add 3C of boiling water and the tea bag. Pop the peeled pears in and ensure they are covered or that you regularly turn them. Simmer until tender (Approx 10-15 min).
- Pour over the porridge and garnish with toppings.
Some other toppings to consider…
Cacao powder or nibs
Almonds, macadamias, brazil nuts, pepitas, sunflowers seeds
Other fruits – banana, strawberries, figs, apple, blueberries, raspberries
Take a look at The Fit Foodie Blog for more delicious recipes!
You could also swap the buckwheat out using the infographic that I wrote about here.
For more breakfast bowl inspiration take a look at my previous post, ‘What’s in your breakfast bowl?’
Do you think you might give this one a go?
Source: Erin Cole (@erycole) • Instagram photos and videos
I love a good savoury breakfast bowl with a couple of poachies! I’m absolutely all for avoiding the sugar laden, processed options that stare at us dismally from the supermarket shelves.
Here’s my latest brekkie bowl adventure!
Pinch of salt
And an oat milk latte to go with!!
What’s in your breakfast bowl?