Recipe: Coconut Chia Crumble
This is serious feel-good food, not just because stewed apples are delicious, but the cashews in the topping contain amino acids that convert to serotonin. Load into a glass jar for a warm breakfast on the go.
- 4 green apples, peeled, cored and cut into 1–2 cm cubes
- 1/2 cup white chia seeds
- 1/2 teaspoon ground cinnamon, your favourite yoghurt, to serve (optional)
- 1 cup almond meal
- 1 cup natural cashews
- 1 cup flaked almonds
- 1/4 cup desiccated coconut
- 1/2 teaspoon ground cinnamon pinch of ground or freshly grated nutmeg
- 1/4 cup coconut oil, melted
- PREHEAT the oven to 180°C and line a baking tray with baking paper.
- PLACE the apple and 2 1/2 cups water in a large saucepan over medium heat. Cover and bring to the boil, then reduce the heat and simmer for 2 minutes.
- REMOVE the apple from the heat and stir in the chia seeds and cinnamon. Cover and set aside.
- MEANWHILE, to make the crumble mixture, combine the almond meal, cashews, almonds, coconut, cinnamon and nutmeg in a bowl. Stir through the coconut oil, ensuring the dry ingredients are well coated.
- SPREAD the topping over the prepared tray and bake for 5–10 minutes until golden brown and nicely toasted.
- SPOON 1 cup of the apple mixture into a glass jar and top with a tablespoon of the toasted crumble. This can be made in advance and reheated before serving.
- SERVE just as it is or with your favourite yoghurt.
Tip: You can easily make this into a dessert crumble. Spoon the apple mixture into a small baking dish and spread the crumble over the top. Bake in a preheated 180°C oven for 20-25 minutes or until the topping is toasted and golden. Serve with a dollop of your favourite yoghurt.
Source: 7:2:1 Cookbook by Tim Robards