Apple, berry, coconut and quinoa crumble
2 Granny Smith (green) apples (400g), peeled and chopped 4 cups (480g) frozen raspberries
½ cup (80g) currants
¼ cup (90g) honey
¼ cup (60ml) coconut cream, plus extra to serve
quinoa, almond and chia crumble
¾ cup (120g) almonds, roughly chopped ( ½ cup (80g) quinoa flakes
2 tablespoons coconut oil
2 tablespoons honey
2 tablespoons white chia seeds
½ cup (40g) flaked almonds
see note, page 132)
Preheat oven to 180°C (350°F). To make the crumble, place the chopped almond, quinoa, coconut oil, honey, chia and flaked almonds in a bowl and mix well to combine. Set aside.
Place the apple, raspberries, currants and honey in a large saucepan over high heat and cook for 10 minutes, stirring occasionally. Place the mixture in a 4- cup- capacity (1-litre) baking dish, pour over the coconut cream and top with the crumble mixture. Place on a baking tray and cook for 15 minutes or until golden. Serve with extra coconut cream. SERVES 4.