Breakfast seems to be the meal of the day where I am asked for ideas as people tend to get stuck. An inspiring, healthy breakfast is all about variety, fresh ingredients and thinking outside of the ‘cardboard cereal box.’ Great options for breakfast include eggs, omelettes, smoothies, homemade gluten free cereal, paleo muesli and paleo breakfast porridge or why not try this egg free, vegan (and of course gluten free, grain free & paleo) breakfast idea… my breakfast berry crumble! Who doesn’t love a healthy ‘dessert’ for breakfast!

This healthy paleo, vegan and egg free breakfast option is super simple, nutritious and delicious! It’s always nice to have a few different go-to breakfast recipes and this is one of my favourites especially when I’m looking for a change from eggs.

Being grain free, gluten free and low-carb, this is the perfect breakfast to fuel your day for long lasting energy.

Of course you can serve this recipe as a sugar free dessert too!

Nourish 101:

  • Berries are a great source of antioxidants and add a subtle natural sweetness to this dish without having to add sweeteners. They are low-sugar fruit that supports balanced blood sugar levels.
  • The combination of nuts and coconut provides your body with a source of healthy fats and contributes to your daily protein intake helping you full for longer and helps to keep cravings at bay.
  • Adding cinnamon to your crumble topping not only adds a great flavour but promotes healthy blood sugar levels and reduces sugar cravings.

Dietary Notes:

This recipe is gluten free, dairy free and soy free
To make this recipe low FODMAP and nut free see recipe notes below.

Berry Breakfast Crumble

Breakfast seems to be the meal of the day where I am asked for ideas as people tend to get stuck. 
Course Appetizer, Breakfast, Snack
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, Preservative Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 3 cups mixed berries of choice (blueberries/ raspberries/ blackberries/ strawberries; fresh or defrosted from frozen)
  • 3/4 cup almond meal or hazelnut meal
  • 1/2 cup organic desiccated coconut
  • 1/4 cup flaked or slivered almonds
  • 3 tbsp coconut oil, melted
  • 2 tsp ground cinnamon
  • 1 1/2 tsp vanilla bean powder (or good quality vanilla extract)
  • 1 or 2 tsp coconut sugar, maple syrup, rice malt syrup or honey Optional sweetener
  • juice of 1/2 orange Optional sweetener
  • coconut yoghurt

Instructions

  • Pre-heat oven to 170C. 
  • Spread berries evenly into a small-medium baking dish. 
  • If using orange juice to sweeten squeeze over berries now before adding crumble topping. 
  • In a mixing bowl, combine crumble ingredients well. Add sweetener if using. 
  • Spread crumble over berries to cover evenly. 
  • Bake for 15 minutes or until crumble is lightly golden. (Be careful not to burn!)

Notes

Serving Suggestion:
  • Serve with coconut cream or coconut yoghurt.
Recipe Tips:
  • Using ‘extra virgin’ coconut oil will give your crumble an extra hint of ‘coconut’ flavour.
  • This crumble will make a crumbly topping - if you prefer yours to 'hold' together a little more you can add a touch more liquid sweetener or almond butter mixed well into the crumble before baking.
Make It Personal:
  • You can also use hazelnut meal in place of almond meal.
    The berries might be sweet enough for you otherwise add a hint of sweetness by mixing in optional sweetener of choice to your crumble topping or squeeze juice of 1/2 orange over berries before topping with crumble mixture.
  • You can also add orange zest to crumble topping for a boost of zesty, citrus flavour.
  • Mix in 1/4 cup chopped walnuts for added texture.
Sensitive to Nuts?
  • Substitute nut meal for ground seeds and coconut and substitute flaked almonds for pepitas (pumpkin seeds) or sunflower seeds.
Sensitive to FODMAPs?
  • The small amount of coconut in this crumble may be well tolerated, if not simply omit.
  • Avoid blackberries.
  • Stick to portions up to 1/2 cup of almond meal and swap flaked almonds for pumpkin seeds.
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Casey-Lee Lyons

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