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Berry Crumble


1 cup nuts and seeds
: activated almonds, pepitas, sunflower seeds

1 cup cooked Quinoa*

1⁄4 cup shredded coconut

1 tbs rice malt syrup

1 tbs tahini

1⁄2 tsp vanilla powder/paste (optional)

3 cups fresh or frozen berries

Yoghurt (preferably coconut yoghurt or banana nice-cream) to serve.



  1. Preheat the oven to 180°C/350°F.
Using a food processer, roughly chop the 
nuts and seeds (they should be a little chunky). Add the quinoa, coconut, vanilla and 
and pulse a few times to combine, or stir in.
  2. Place mixture in a large bowl. Add the syrup and tahnin and stir.
  3. Arrange the berries in a baking dish, sprinkle with vanilla powder/extract and scatter the quinoa mixture over.
  4. Bake for 20-30 minutes on 180 degrees until golden. Serve warm with yoghurt.


*Any leftover quinoa is great with some almond milk, rice malt syrup and cinnamon. Zap in the microwave for 90 seconds for a quick, warming porridge or see my rice porridge recipe.


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