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.
Ingredients:
– Blueberries (fresh or frozen)
– Mulberries (fresh or frozen)
– Paw paw (papaya) – fresh
– Pecans
– Macadamias
– 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.
Author: Zaia Kendall
Zaia grew up in a family of musicians in Holland, and has a background in top sport (snow skiing) and web development and design. She co-founded the PRI Luganville and PRI Sunshine Coast Inc (now PermEco Inc.) with Tom, and runs the “invisible structures”, like finances, business administration, website design and maintenance, writes articles and records and edits videos. She assists Tom in running the Kendall Permaculture Farm and supervising other volunteers. She is an active member of several musical projects and bands, involved in community music and runs percussion and marimba workshops, is the percussion leader for the Woodford Folk Festival People’s Orchestra and composes as well as plays music. She is passionate about community music and loves seeing people discover that they can play!