Prep 20 mins / baking 30 mins / serves 6 - 8
This is a delicious dessert, as well as being a perfect breakfast if you are lucky to have any leftovers the next day! It is full of great flavour, fibre and fruity berries and the nut cream adds a gorgeously creamy finish to the dessert. Apart from the great ‘brain friendly’ ingredients, it’s also very satisfying, so a little goes a long way.
1 Cup macadamia nuts
1 Cup coconut milk
½ teaspoon pure vanilla essence
1 Cup extra berries – to serve
1 bunch rhubarb, washed well and ends trimmed, chopped up to equal about 3 cups
3 red apples, cored and chopped into chunks
4 large dates, pitted and chopped into pieces
1 cup water
2 cups mixed berries (to add after the above mixture is cooked)
1 Cup rolled quinoa flakes soaked in 1 Cup water for 10 minutes
1/3 Cup each almonds, coconut flakes and macadamia nuts, chopped coarsely
¼ Cup coconut oil
¼ Cup coconut nectar or rice syrup
- Combine the first four ingredients in a saucepan and bring to a simmer for about 15 minutes until the fruit is soft.
- Preheat the oven to 160˚C (320˚F)
- Combine the quinoa flakes and water and set aside while you coarsely chop the nuts.
- Add the coconut oil and syrup to the quinoa and water mixture and stir in the nuts.
- Pour the fruit mixture into a baking dish (approximately 20cm X 15cm / 8 inch X 6 inch) and top with the berries.
- Spread the crumble mixture over the fruit and bake for about 30 minutes until the top is lightly golden and you can see some of the berry juice peeping out from under the corners of the topping.
- Combine the macadamia nuts and the coconut milk in a high-speed blender with the vanilla and blend on high until the mixture is thick and creamy.
- Remove the crumble from the oven and serve with a dollop of cream and extra fresh berries for each person
- Use any fresh or frozen berries that you have on hand
- Use a combination of quinoa and amaranth flakes to increase nutrient density