Recipes

Teff & Almond Breakfast Crumble


Posted on   Category: Balanced Breakfasts

There’s more to the whole grains game than brown rice. From quinoa (my fave) to bulgur, amaranth and more, whole grains make a delicious addition to a balanced diet. Teff is a gluten-free ancient grain, but the new kid on the block with health fans – fast gaining a reputation as a ‘superfood’ for it’s ease of use, versatility and nutrient density.

If you haven’t used it before, try it in this delicious breakfast crumble – it’s deliciously nutty in flavour and pairs well with almonds to make a crunchy topping to your morning bowl of goodness.

Recipe

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SERVES: 4

INGREDIENTS:

  • 1 1/2 cups flaked almonds
  • 1 cup almond meal
  • 1/2 cup wholegrain teff
  • 2 tsp ground cinnamon
  • 1/4 cup rice malt syrup (vegan) or honey, plus extra to serve
  • 2 tbsp melted coconut oil
  • 4 cups mixed berries
  • 1 cup sheeps milk or coconut yoghurt (dairy free)

METHOD:

  1. Preheat oven to 160º (fan-forced).
  2. In a bowl add the almond meal, teff and flaked almonds along with the cinnamon and mix well. Add rice malt syrup or honey and coconut oil then stir to combine.
  3. Add the crumble dough to a baking sheet and press down into a large biscuit.
  4. bake for 15-20 minutes until golden brown then allow to cool.
  5. Meanwhile, divide the berries into 4 bowls and spoon over yoghurt.
  6. Using your hands, roughly break up the biscuit into large chunks and add to the bowls.
  7. Drizzle over additional rice malt syrup and serve immediately.

 

This recipe was originally written for + published in Nourish Magazine.


Categories: Balanced Breakfasts

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