Seeded Summer Fruit Crumble



For the crumble:

  • 20g pumpkin seeds
  • 20g sunflower seeds
  • 30g flaked almods
  • 1 tbsp sesame seeds
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/4 tsp mixed spice
  • 3-4 tbsp maple syrup or honey
  • 1 heaped tbsp of coconut oil, melted

For the fruit:

  • Handful raspberries
  • 2 large peaches, chopped into 1cm chunks
  • 1 tbsp  maple syrup or honey
  • 2 tbsp coconut flour


Place the seeds and nuts in a food processor and pulse briefly to chop them roughly (or just cut them with knife).

Transfer the chopped seeds and nuts to a bowl and add the coconut flour and spice.

Add the maple syrup and coconut oil and stir well to combine and create the crumble mix.

In a separate bowl, mix the fruit with the maple syrup and coconut flour, then divide out evenly between 5 ramekins.

Cover the ramekins with the crumble mix and bake at 180C for 20 minutes. If the crumble starts to brown too much, lightly cover with foil.

Can be eaten warm or cold, serve as they are or with a dollop of yoghurt.


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