Easy and perfect for left-over fruit
On cold rainy days we are looking forward to warm breakfasts. This breakfast (or dessert) makes your whole house smell delicious. Serve with some plant-based yogurt and we’ll ensure sure your that your entire house is sitting at your breakfast table in no time.
In this recipe we only use sugars from unprocessed fresh products, so from the fruit and dates. Dates are a perfect way to sweeten dishes without having to add sugar or syrup! The advantage is that you also get the fiber and all kinds of extra vitamins and minerals from the dates.
For this crumble you can choose fruit that is at that time in the season (and on sale). Think of pears, rhubarb or peaches!
- 2 oranges
- 1 apple
- 250 g strawberries (fresh or frozen)
- 1 tsp vanilla powder
- 70 g buckwheat flakes
- 30 g oatmeal
- pinch of salt
- 20 g coconut oil, melted
- 60 g fresh dates, seeded
- 400 g plant-based yogurt (such as soy, almond or coconut yogurt)
1. Peel the oranges, remove the core from the apple and cut both into pieces. Divide together with the strawberries on the baking dish. Sprinkle with vanilla.
2. Mix the buckwheat flakes, oatmeal, salt and liquid coconut oil in a bowl. Cut the dates into small pieces and knead them well with your hands through the dough. Make sure the dates are thoroughly mixed in the dough.
3. Crumble the dough over the fruit in the baking dish. Place in the center of the oven and roast for about 15 minutes until golden brown.
4. Serve hot (or cold) with the yogurt.