Feijoa Crumble

Feijoa Crumble

  • Servings: 6-8
  • Difficulty: easy
  • Print

An easy and delicious dessert that is healthy enough to have for breakfast or morning/afternoon tea. Gluten free, dairy free, refined sugar free and also a nut free option.

I’m wanting to make the most of feijoa season and you’ve seen how much we love Feijoa’s from previous posts, so I’ve created this tasty Feijoa Crumble recipe. A perfect warming after dinner healthy treat which is great to satisfy those sweet cravings during these cooler nights we’ve been experiencing lately in NZ.

Just like the traditional crumble but without the sugar, butter and white flour – a healthier but still very tasty alternative.

I’ve explained the benefits of feijoa’s in previous posts, but to summarise this delicious fruit is packed full of vitamins, antioxidants, a rich source of dietary fibre and low in calories.

I’ve teamed the feijoa’s with blueberries, a superfood full of antioxidants. An organic fruit we always have on hand, fresh in the summer and frozen when they’re out of season. You can also substitute either fruit with whatever fruit is in season or dependent on what you have on hand ie any other berries, apples, pears etc.

The crumble is made up of healthy fats from the nuts/seeds and sweetened slightly with low GI coconut sugar. I’ve also made this dessert dairy free by substituting the butter with coconut oil.

Cinnamon and nutmeg are also both full of antioxidants so feel free to use more if you like your spices. Additionally if you like a sweeter crumble you can up the coconut sugar or add dried fruit to the crumble.

You can either make a large crumble or these would look great as individual mini crumbles in glasses or ramekins.

This is a super quick (and impressive) dessert idea when you have people pop round for dinner or just craving something sweet after dinner. And another great way to use up those feijoa’s.

The crumble is great served with a dollop of coconut yoghurt or my new favourite Coyo ice cream.

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Bridge xx

P.S. If you would like some to discuss your health goals I would love to work with you one-on-one.  I practice a holistic approach where I consider your individual needs related to health in terms of both nutrition and aspects of your lifestyle.  We can work together and look at how all parts of your life affect your health and make sustainable changes that improve your health and happiness. Find out more

Ingredients

Filling:

  • 1 1/2 c Feijoa (chopped)
  • 3/4 c Blueberries
  • 1/2 t cinammon
  • 1 T lemon juice
  • 1/2 t pure vanilla extract
  • 2 t tapioca flour

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Crumble:

  • 1/2 c ground almonds
  • 1/2 c desiccated coconut
  • 1/4 c quinoa flakes
  • 3 T pumpkin / sunflower seeds
  • 2-3 T coconut sugar
  • pinch of salt
  • 1/4 c coconut oil (you may need a bit extra)

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Directions

  1. Pre-heat oven to 180C
  2. Mix all filling ingredients together and place in a square dish
  3. Pulse seeds in a blender so they are still course and crumbly
  4. Combine seeds with remaining crumble ingredients (excluding coconut oil) and mix
  5. Add coconut oil (a spoonful at a time) and massage oil into crumble mix until you get the desired crumble texture
  6. Sprinkle crumble over filling
  7. Place in oven and cook for 20-25 mins or until golden
  8. Serve with a good dollup of coconut yoghurt (or yoghurt/ice cream of choice)

*Use organic produce where possible *For a nut free version, you could substitute the almond meal for an unrefined flour ie Buckwheat, add more seeds or quiona flakes. *You can use whatever fruit you have on hand and dependent what’s in season. I also always freeze feijoa’s so we can enjoy these types of tasty healthy treats all year round. *If you have time use activated nuts/seeds *If using frozen berries and again if you have time, defrost and drain off the excess liquid.

Enjoy x

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