So apparently there’s this rule that says a crumble is a dessert and is for ‘afters’? What I take from that is after you’re way too full to eat a sweet pile of something delicious, but you’ll devour anyway, causing the well-known food coma. We all have been there at some point, it simply cannot be denied!
This recipe is one put together because it looks equally appetising before the day has started as opposed to at the end of the day, it’s made with healthy low gluten spelt flour and oats…so that is a good beginning to your day, right? Throw in some fruit and seeds and sprinkle on some cinnamon. And a yoghurt dollop or some banana nicecream!
This recipe is another idea for the weekend. What should we have for breakfast that isn’t something quick and convenient before it’s time to dash out the door. This is a simple recipe and can be put together easily without too much mess.
This is a real dessert for breakfast………enjoy 😉
Apple and strawberry breakfast crumble
4 apples, chopped into chunks
handful of strawberries, halved
100 grams spelt flour
80 grams oats
1 teaspoon cinnamon
4 tablespoons coconut oil
6 tablespoons maple/date syrup
2-4 tablespoons water
- Preheat the oven to 190ºC. Place the prepared apples + strawberries in an oven proof dish.
- In a separate bowl combine the flour, oats + cinnamon. Combine the remaining wet ingredients (you may need to melt the oil) + add to the dry to form a crumbly texture.
- Top the fruit with the crumble + bake for 20-25 minutes. Top with yoghurt or anything you fancy.