Recipe Of The Week - 9/11/15

Posted by Ben Simpkins on November 10, 2015

This week we have chosen this delicious Peach & Blackberry Breakfast Crumble. This is great if, like me, you’re getting a little bored of your usual breakfast and want something other than porridge to warm you up in the winter mornings. Nothing beats fresh fruit, oats and raw nuts to provide sustained energy release whilst being indulgently delicious.

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Why not give this recipe a try this week and let us know what you think?

INGREDIENTS: For the filling:
• 3 peaches
• 2 handfuls of blackberries
• 1 tsp ground cinnamon
• 1 tsp all-spice
• 2 tbsp lemon juice

For the crumble:
• 250g oats
• 200g mixed nuts e.g. hazelnuts, pecans and almonds
• 1 tbsp wholewheat flour
• 3 tbsp coconut flakes
• 2 tbsp agave syrup
• 100ml apple juice
• 1tsp vanilla essence
• a pinch of salt

INSTRUCTIONS: Preheat the oven to 250°C. Slice the peaches into eighths and mix with the blackberries in a baking tin with the lemon juice, cinnamon, allspice and vanilla essence. Now mix the oats with the rest of the crumble ingredients with your hands until you get a crumbly dough. Add more apple juice if necessary to bind the mixture together. Place the dough over the fruit filling. Spread the nuts on the top. Bake in the oven for 20-25 minutes until browned.

Serve this with a big dollop of low-fat natural yoghurt or crème fraiche.

If you want to prepare this in advance, make it the night before but wrap it in clingfilm before baking and store it in the fridge overnight. Pop it in the oven in the morning before you jump in the shower. Or alternatively, bake it the night before and reheat it in individual portions in the microwave.

It will last for 2 days in the fridge.

Enjoy, Love Eat and Think x

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Ben Simpkins
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