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Berry Oat Crumble, Serves 6
Ingredients:
Oat crumble topping:
• 40g coconut oil or butter (melted)
• 40g sweetener*
• 50g pecans (roughly chopped. or
whatever nut or seed you prefer)
• 50g rolled oats (gluten free if
necessary)
• 80g ground almonds
• 30g flaked coconut (unsweetened)
• ½ tsp sea salt
• 1 tsp ground cinnamon
Berry filling:
• 800g mixed berries (defrosted or
fresh; blackberries, raspberries,
blueberries, strawberries,
mulberries or a mix all work well)
• 15g arrowroot or cornflour
• 1 tbsp vanilla extract
• Juice of ½ lemon juice
• ¼ tsp sea salt
• 20g sweetener*
Method:
1. Preheat the oven to 175ºC.
2. For the berry filling: add the
fruit, arrowroot, lemon, salt and
sweetener of choice to a large
baking dish and stir to combine.
3. For the oat crumble topping:
Start by melting your coconut oil
or butter.
4. In a bowl combine the coconut
oil or butter with your sweetener
of choice.
5. Roughly chop the the pecans and
add these to the bowl with the
rest of the ingredients (rolled
oats, ground almonds, flaked
coconut, salt and cinnamon)
6. Spread the crumble topping
evenly over the fruit and bake
uncovered for 40-45 minutes
until golden brown and bubbling
round the edges.
7. Allow to cool and firm up slightly
before serving with yogurt,
cream, ice cream or non-dairy
alternative.
*The sweet spot: Recipe
developer May Knight says, as a
sweetening agent I like coconut
sugar, maple syrup or honey. You
could leave it out entirely, which
would make it slightly more bitter,
but it's a feasible option. Honey is
higher in fructose but has a lower
carb content. Artificial sweeteners,
like Stevia, taste a lot sweeter than
sugar, but I find honey/maple/sugar
to be pretty interchangeable in this
recipe anyway.
Nutrition
Per serving (approx 200g, made
with honey):
Cals 35g;
Protein 7g;
Carbs 24g;
Fat 24g.
Gluten-free and easily adapted to
be vegan.