Spelt and Oat Berry Crumble

Crumble? For breakfast? Are you mad? Well, you may think that but when it's healthy crumble, it's better than eating the standard yoghurt, berries and granola for breakfast. With only a sprinkle of coconut sugar to sweeten, this is packed with fibre from the oats and spelt flour and a little buckwheat flour to crisper the crumble.

Even better, there are seeds and nuts packed in here to provide a little more crunch and flavour. And, of course, nutrition. This could be for dessert as well but Probably ice cream or custard is nicer to serve with this rather than yoghurt.

Spelt and Oat Berry Crumble

Serves: 4

Ingredients

Crumble

• 150g oats

• 100g spelt flour

• 50g buckwheat flour

• 1tsp salt

• 100g softened coconut oil

• 2tsp cinnamon

• 3 dessert spoons of coconut sugar

• 50g chopped nuts ( almonds, cashews, hazelnuts..)

• 50g mixed seeds

Filling

• 300g each of blueberries, strawberries and raspberries

• Drizzle of honey, across the berries.

Method

- Preheat the oven to 225 degrees, fan oven.

-Combines the sugar, salt, cinnamon and the flour. Rub in the coconut oil with the tips of your fingers.

- Stir through the nuts and seeds

- Layer the berries in a pan, the size of your choice. Drizzle over the honey.

- Sprinkle the crumble mixture on top.

- Bake in the oven for 45minutes, until golden and crisp on the top. Remove from the oven and allow to cool. Serve with yoghurt or custard.

Enjoy dessert for breakfast!