Strawberry and vanilla breakfast crumble

This can be made for dessert then used as breakfast, either warm or cold. I drizzled over ½ tsp honey. You can serve with full fat greek yoghurt, coconut cream or double cream.

Note: honey and extras serving suggestions is not included in the nutritional breakdown. But ½ tsp (5g) honey is 4g carbs

Serves 6

Ingredients

1 cup (160g) mixed nuts

¼ cup seeds (40g pumpkin and sunflower)

¼ cup (50g) of chia seeds

½ cup (50g) shredded coconut

50g cold butter, small dice

2 tsp vanilla extract

250g strawberries, hulled and cut in half lengthwise

Method

Preheat oven to 180 C

In a food processor (or chop by hand) briefly blitz nut, seeds and coconut. Not too fine keep some chunks. Place into a bowl, then add your chia seeds and butter, using your hands pick up the mix and put through your fingers to distribute the butter, you still wants chunks of butter so don’t mix too much. In a baking dish put in your strawberries, pour over the vanilla and toss through. Put your crumble mix over evenly and bake for 30 minutes, watch out it doesn’t burn, if it getting too brown cover with foil.

1463kj, 10g carbs, 32g fat, 10g protein