Sunday, 19 July 2015

Nectarine & Raspberry Summer Crumble

Summer is absolutely great for fresh fruits but they do tend to go a little soft or squishy in places very quickly. So, instead of throwing them away and wasting perfectly good fruit, I like to make fruit crumbles which are ideal for both breakfasts or afternoon sweet treats.

What you'll need:
(Serves 2)

-2 ripe nectarines
-1 cup of raspberries (roughly) - frozen or fresh will work just the same
-1 tbsp agave nectar
-1 tbsp water
-1 cup of gluten free oats
-1 handful of sunflower seeds
-1 handful of pumpkin seeds
-1/3 cup of maple syrup

How to make:
Pre-heat your oven to 190 fan

Start by slicing up the nectarines into small chunks, then place into a non-stick pan along with the raspberries, agave nectar and water. Simmer on a low heat for about 5-10 minutes.

For the topping; mix together the oats, sunflower seeds and maple syrup in a bowl. I chopped up the pumpkin seeds roughly so that they were slightly less chunky (use a large sharp knife). Place them into the mixture and stir in.

Finally, place the stewed fruit into a ceramic oven-proof dish and top with the oat and seed mix. Bake for around 10-15 minutes, until lightly golden brown on top.

Serve up on its own or with a splash of soya cream, a dollop of dairy free yoghurt or a scoop of dairy free ice-cream. I hope you enjoy this one, I certainly did.



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