PEACH AND BLUEBERRY CRUMBLE

Serves 4 Preparation time: 5 minutes Cooking time: 40 minutes INGREDIENTS

80g porridge oats 420g peaches, stoned and quartered 200g blueberries Juice of ½ orange Zest of 1 orange 1 tbsp honey 1 vanilla pod, seeded 70g coconut oil 40g quinoa flakes 40g ground almonds 1 tbsp chia seeds 70g soft brown sugar METHOD 1 Pre-heat oven to 180°C/gas mark 4. 2 Place the peaches and blueberries in an ovenproof dish. Whisk together the orange juice, zest, honey and vanilla seeds, then pour the mixture over the fruit. Dot the fruit with 20g of the coconut oil and bake in the oven for 20 minutes, or until the peaches are soft and releasing their juices.

3 Mix together the porridge oats, quinoa flakes, ground almonds, chia seeds and soft brown sugar. Rub in the remaining 50g of coconut oil.

4 Top the baked fruit with the crumble topping and bake in the oven for a further 20 minutes, or until golden and the fruit juices have started to bubble around the edges.

Recipe from Flahavan’s Irish Organic Porridge Oats