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A little while ago I read Sarah Wilson’s ‘I Quit Sugar’, and amongst many positive things which her book contained, one in particular I took from it which was her recipe for ‘Blueberry Quinoa Crumble’. (The rest of the book is very insightful, logical and eye-opening, I thoroughly recommend it).

I decided to have a go at it at, however IΒ improvised with oats as that was what I had to hand at the time and they came out well even though slightly crumbly and they’re great for a mid-morning/afternoon snack.

150 grams organic oats
100 grams of a mixture of chopped almonds, pecans, sunflower seeds and pumpkin seeds
25 grams organic shredded coconut
Sarah’s recipe calls for rice malt syrup as a sugar alternative, however I did not have this to hand either, therefore I used 50ml runny honey
I love nuts so instead of using 3tbsp coconut oil or butter, I used 1tbsp butter and 2 tbsp Meridian peanut butter (100% peanuts)
1/2 teaspoon vanilla essence
1 1/5 teaspoons cinnamon
3 cups frozen blueberries

Preheat the oven to 180 degrees/gas mark 4.
Grease a large baking tray.
Get a large mixing bowl and add the oats and chopped nuts, seeds, coconut and cinnamon all together and stir.
Mix together the honey, butter, peanut butter and vanilla essence, and add to the larger bowl.
Sprinkle in the blueberries and stir in well.
Pour the mixture into the baking tray and bake for 20 minutes until golden and serve.

Follow this link t+o see the original Quinoa Crumble from Sarah Wilson’s ‘I Quit Sugar’.

 

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