Blackberry breakfast crumble, this gluten free and lactose free crumble with fresh fruit is really easy to make.
Crumble, I love it, warm fresh fruit and crumbled dough. This winter I made it quite often, but after a while of not making crumble, 2 weeks ago I again made one. I had quite some nectarines and blackberries and decided to use them.
As you might have read in a previous blog, I do intermittent fasting 2 days a week. This means you skip breakfast and start eating at around 12, ideally you also workout before eating. When your stomach is empty for 8 hours the burning of fat starts, so if you are already eating again there will be less fat burned. By giving your body time to burn fat and by working out extra you will get rid of that fat layer quicker. With that it is important to drink a lot of water and your first meal should contain enough proteins, fibers and fats.
I also did this 2 weeks ago on Saturday, I felt good and slept until 9 and started a tough workout. 3 session with 36 burpees (!) in total and a lot of other hard exercises, but I felt good and wasn’t really hungry as well. At around 12 I made this crumble and when I started eating, I realised how hungry I was. So hungry even that I got a second plate, I ate the crumble with coconut yogurt and a boiled egg. But when my second plate was also empty and I had finished my egg and coffee I was so full. My stomach ached half of the afternoon because I had eaten that much. I am still searching for some balance in this intermittent fasting, but it is going better and better.
And the best of all is that I see that belly getting more tight.
How to make it?Preheat the oven on 180 degrees Celsius (356 Fahrenheit). Peel the nectarine, cut close to the seed and into small cubes. Put the nectarine in a mixing bowl and add the blueberries to it. Next add 1 table spoon of honey and 1 table spoon of almond flour to the fruit in the bowl. Mix very well, add the vanilla and mix again.
The fruit is now mixed properly with the other ingredients. Divide the mixture over the bottom of the oven dish. This will be the basis of the crumble.
Next put the coconut oil in a small pan and melt on low heat fire. Make sure it melts slowly and does not boil. As soon as the coconut oil has melted you can set it aside.
Put the rest of the almond flour in the mixing bowl you used for the fruit and add the honey as well. When the coconut oil has melted you can also add that to this bowl. Mix (with a fork or spatula) into a crumbly dough. Grab a hand full of dough and crumble on top of the fruit. Continue until all dough is crumbled.
Your crumble is ready to bake. Bake for approximately 25 minutes in a preheated oven. Pay attention that the baking time may differ per oven.
You can now enjoy this lovely, gluten free crumble. Lovely with some (coconut) yogurt.
Do you have some crumble left? Keep it in the fridge and warm the next day for 10 minutes in the oven on 180 degrees Celsius (356 Fahrenheit). That way you can enjoy it the next day as well.
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