I love the breakfast crumble – it’s basically a fancy way to serve stewed fruit and granola, yet it’s so easy to pull together and serve. In summer you could substitute the apple and rhubarb with plums, peaches or apricots, or perhaps throw in some blueberries and raspberries. Of course, it could also double as a dessert, in which case you might want to up the coconut sugar in the crumble topping.
Serves 6
+ dairy free
+ vegetarian
+ vegan
Ingredients
Orange, rind and juice
Raw sugar
Trimmed rhubarb, cut into 2cm pieces
Granny Smith apples, peeled, cored and roughly chopped
Raw almonds
Rolled oats
Solid coconut oil
Wholemeal spelt flour
Pumpkin seeds
Chia seeds
Coconut sugar, or to taste
Ground cinnamon
Salt
Method
This recipe can be found on page 227 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
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