INGREDIENTS
Rolled Oats - 80 gr / 2.82 oz
Oat Flour - 125 gr / 4.4 oz
Coconut Sugar - 30 gr / 1 oz
Cinnamon (ground) - 1 tsp (4 gr / 0.14 oz)
Ginger (ground) - 1/2 tsp (2 gr / 0.07 oz)
Cloves (ground) – 1/2 tsp (2 gr / 0.07 oz)
Nutmeg – 1/2 tsp (2 gr / 0.07 oz)
Dried Mulberries - 100 gr / 3.53 oz
Raw Almonds (chopped) - 60 gr / 2.12 oz
Raw Walnuts - 60 gr / 2.12 oz
Coconut Butter - 120 gr / 4.23 oz
FRUIT MIXTURE
Fresh Pear (cored and chopped) - 300 gr / 10.6 oz
Fresh Raspberries - 150 gr / 5.3 oz
Coconut Sugar - 20 gr / 0.7 oz
- Put the oats, oat flour, coconut sugar, cinnamon, cloves, ginger, and almonds into a bowl.
- Crush the walnuts by hand and add to the bowl.
- Add coconut butter.
- Grind the nutmeg on top.
- Add dried mulberries.
- Work the ingredients with your hands until it resembles a sand texture with coconut butter flecks visible.
- Prepare your oven proof dishes and heat the oven to 175 C.
- Place your chopped pears and raspberries into the dishes.
- Top with coconut sugar.
- Then cover all your fruit mix with the crumble mix.
- Place in the oven and bake for 25-30 minutes till the top is golden.
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