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Craving a sweet address for just one? This berry and macadamia crumble is both of those scrumptious and nourishing. The crunchy coconut and oats make for the excellent breakfast choice paired with yoghurt. If you have dessert on your head, love the juicy berries and nutty topping served warm with a scoop of ice cream!
Serves: 1
Components
For the filling
- 1 ½ cups frozen blended berries
- ½ tsp cinnamon
- ½ tsp vanilla extract
For the crumble
- 3 tbsp rolled oats
- 2 tbsp macadamias
- 1 tbsp desiccated coconut
- 1 tsp maple syrup
- ¼ tsp sea salt
- 2 tsp butter, or coconut oil for dairy-free of charge
To serve
- 1 tbsp Greek yoghurt, or coconut yoghurt for dairy-free
System
Preheat the oven to 180°C or 350°F.
Blend all of the crumble elements in a food stuff processor or blender. Add a modest pinch of sea salt. Blitz until finally the mixture comes together, you want some modest chunks of macadamia to stay to build some texture.
Location the mixed berries in a small oven-proof ramekin. Include the cinnamon and vanilla and stir to combine. Push the crumble on best of the berries.
Bake in the preheated oven for 15 minutes, or until golden on prime.
Provide topped with a dollop of your favorite yoghurt.
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