About this Recipe

This delicious fruity crumble is perfect as a snack or dessert.

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• 2 cups fresh or frozen berries (can use blackberries, raspberries, blueberries)
• 1 x Rafferty’s Garden Summer Fruits & Quinoa
• 2 tbsp maple syrup
• ¾ cup oats
• ½ cup whole almonds (optional)
• ¼ cup dessicated coconut
• 4 soft medjool dates
• 1 Tbsp LSA mix (Linseed, Sunflower Seed, Almond meal)
• ¼ tsp ground ginger
• 1 tbsp unsalted butter, melted
• ½ cup almond milk (or regular milk)

Tips:
Use small ramekins to make 8 small portions.
Use quinoa flakes instead of oats if desired.

Step 1

Preheat oven to 180 degrees C.

Step 2

Divide the berries and Rafferty’s Garden Summer Fruits & Quinoa equally among four ramekins. Add ½ tbsp maple syrup to each ramekin and mix to combine.

Step 3

Pulse the remaining ingredients (except the milk and melted butter) in a food processor until you have a crumble texture, and divide the crumble evenly among the ramekins.

Step 4

Mix the melted butter with the almond milk and spoon equally on top of each ramekin.

Step 5

Place the ramekins on a baking tray and bake for 25-30 minutes or until slightly brown on top.

Step 6

Remove from the oven and cool before serving, ensuring ramekins are not too hot to touch. If desired, stir to mix the berries into the crumble to turn it into a deep red or purple colour (depending on type of berries used)