Grain & Sugar Free Breakfast Crumble
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Ingredients
- 4 stalks Rhubarb chopped
- 2 cups strawberries cut in to quarters
- 1 lemon zest
- 1/2 lemon juice of
- 1 tsp vanilla extract
- 1 cup of your fave nuts I like using walnuts and almonds
- 1 cup shredded coconut
- 3 tbsp Coconut oil melted
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
Ingredients
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Instructions
- Chop strawberries and rhubarb to desired coarseness.
- Toss in vanilla, lemon zest and juice.
- Spread into a baking dish (9x9 or 9" pie dish).
- In a separate bowl mix chopped nuts, shredded coconut and melted coconut oil. Add spices if desired. If you prefer a finer consistency of crumble, you can pop the nuts in a processor to make more of a flour, and then mix with the coconut oil, coconut and spices.
- Sprinkle mixture evenly across the top. Bake for about 45 minutes at 350º or until nut topping is light golden-brown, and rhubarb is soft.
- Serve hot or cold. If you are having for a healthy breakfast option, serve with cold coconut yoghurt.