As this dish has no added sugar, just fruit, nuts and coconut, it can be a breakfast food or a sweet treat! It is also SCD, paleo and vegan (without the yoghurt), primal, vegetarian, gluten free and low fodmap, so can broadly cater for a large variety of dietary needs.
– Blueberries (fresh or frozen)
– Mulberries (fresh or frozen)
– Paw paw (papaya) – fresh
– Coconut flour
– Desiccated coconut
– Coconut oil
– Small amount of water
Put a bottom of blueberries and mulberries (can be frozen) in a deep oven dish. Add chopped paw paw (papaya) on top. Pour a very small amount of water in the dish to ensure it won’t stick.
In a food processor, process a few handfuls of pecans, macadamias, desiccated coconut and a Tbs of coconut flour. Process until the mix consists out of fine crumbs, then add some coconut oil and process again. Add the crumble mix on top of the fruit in the oven dish.
Bake in oven on 160 C until crumble is golden brown on top. You can serve this with yoghurt, fresh cream or coconut macadamia cream (see carrot and walnut pie sauce recipe).
©2014 Zaia at wholefoodcookery.com – berry and paw paw (papaya) crumble, for breakfast or morning tea.