It is the 1 of June and it is 11 degrees C and pouring with rain… My garden may be happy I am not! Hence I made some rather fancy breakfast/dessert depending on your mood. I have a big garden and get really obsessed with using everything in it, hence I still have frozen fruit from last year in my freezer. So I took 3 stalks of rhubarb from the garden and then a bag of cherries and a bag of raspberries from the freezer. I then added 3 tbsp of water and then cooked them on a lowish head until they formed a compote – keep an eye on it and add water so it is like a runny jam! This you can keep in your fridge for a few days and put in smoothies, on top of your morning fruit or yogurt or serve like I have above. Here you can of course use almost any fruit – just apples is great in apples season (or maybe with a little cinnamon). ‘Crumble’ Crunch – Oven 150 degrees C I like making this crumble crunch and keeping in a jar then I always have an easy dessert. It is equally good on top of just the fruit compote or just the greek yogurt depending on how you feel.
- 1 dl chopped hazelnuts
- 1 dl chopped almonds
- 2 dl oats – I use gluten free
- 2 tbsp of sesame seeds
- 2 tbsp of linseed
- small pinch of sea salt
Mix all the dry ingredients.
- Melt 50 grams of butter or coconut oil and 3 tbsp of coconut sugar.
- Mix in the dry ingredients and add 2 tbsp of raw cocoa nibs if you like.
Put on parchment paper and place in oven on low heat for 30 min. Keep an eye on it I have a very old oven… yours may or may not cook it in this time. It needs to be dry. Then let it cool and place in airtight jar. To serve put greek yogurt, then compote and then some crunch on top!