crumble

You need:

  • 1 cup of almond meal 
  • 1/4 cup melted coconut oil
  • 2 tablespoons coconut sugar, maple crystals or any raw, organic sugar
  • Up to 1 tablespoon of cinnamon
  • 2 teaspoons each of cloves and nutmeg
  • Pinch of iodised salt or sea salt – iodised salt is GREAT if you have an underactive thyroid, or are low in iodine

OPTIONAL:

  • 1/2 cup shredded coconut flakes – for added health fat and flavour
  • 2 tablespoons flaxseed – for added crunch and protein

To prepare:

  1. Mix all ingredients together, then spread out on a lined baking tray to bake and dry – oven setting should be a 200C /400F.
  2. You’ll know crumble is ready when it begins to brown a little. Take a fork and carefully mix the crumble around on the tray so the underside also begins to harden and dry out also. Taste a little and when you’re happy with the flavour and crumbly-ness, take out and let cool before topping whatever food floats your boat!

This recipe is a fantastic protein-rich topping you can use with a variety of foods when you need a good dose of healthy fats and muscle-repairing protein. I like to eat this on top of stewed pears, berries or apples – it also works really well with chia puddings!