1/2 Cup Quinoa Flakes

1 Cup Ground Almonds

1/4 Cup Quinoa Flour

20g Flaked Almonds

4 Tablespoons Agave or Coconut Palm Sugar

90g Coconut Oil

20g Chopped Pistachios


1 Teaspoon Vanilla

1 Cup Blueberries

1/2 Cup Blackberries

1 Handful Raspberries

1 Large Beetroot, chopped*

1 Tablespoon Fresh Ginger, grated

1 Teaspoon Ground Ginger

2 Teaspoons Cinnamon

1 Tablespoon Lemon Juice

1 Tablespoon Chia Seeds

* Experiment with fruits of choice.



Place the coconut oil, quinoa flakes, ground almonds and quinoa flour in a bowl and using your hands, knead the mixture together until it becomes almost a breadcrumb texture. Add the remaining ingredients and continue to mix, massaging the mixture so that each ingredient is evenly incorporated. Store the crumble mixture in the fridge or freezer whilst you prepare the fruit.

Preheat the oven to 180c.
Take your fruits, chop the beetroot finely and halve or gently mash the berries to soften them. Either place them straight into your heatproof dish, or heat and simmer them with the spices in a saucepan to soften and infuse them fully before baking the whole crumble. With berries, as they are such soft fruits initially, I tend to miss this step out, but simmering them with cinnamon, ginger, lemon juice and vanilla will add flavour to the crumble. Additionally, if you prefer a sweeter crumble, you'd add a natural sweetener of choice to the fruit too, to become fully absorbed by the berries. But if you are trying to cut sugar our of your diet, this selection of fruit and vegetables is low gi and natural, so try to refrain from additional sweeteners.
Position the berries in the bottom of a heatproof dish, sprinkle the spices and lemon juice over them and then top with the crumble mixture. Either way, prepare your berries as you wish, arrange them in your heatproof dish, then sprinkle the crumble mixture evenly on top, until all of the fruit is covered. Now sprinkle with chopped pistachios and flaked almonds, an extra drizzle of agave or some coconut palm sugar to add to the crunchy texture.

Bake in the oven for 25-30 minutes.

Serve with coconut yoghurt mixed with grated ginger, solid coconut milk or cashew cream.



Recipe by Danielle Copperman.