It’s a tough life after Christmas. We’ve danced, we’ve celebrated and we’ve eaten like Kings and Queens for the past few weeks. Now… it’s all abut dry January (Yes, I am taking part, for reasons unbeknown to me!) and what body part in the gym we’re working out tonight. I’m not complaining, I love training and feeling incredibly healthy and energetic – it’s what I do!… But that doesn’t mean the transition doesn’t equate to a few evenings longing after a flute of champers and a ‘pop’ of Ferrero Rocher.
As you know, I’m all about moderation and firmly believe that we can be healthy, in great shape and happy without restricting the food we eat to plain, green salads. So, after the festive season is over and we get back to our normal routines where chocolate is no longer stashed in mothers’ cupboard, having the option of a healthy sweet dessert is a huge bonus. It’s fruity, oozing with goodness and completely refined sugar-free.. it’s my mixed berry and granola crumbles! Fantastically simple to make and utterly delicious. The granola topping is crunchy and flavoursome, full of toasted coconutty bites and chewy raisons, that on their own is enough to hit the spot! Then comes the warm, juicy berries which have been softened and further sweetened with honey and cinnamon.
Crumble has always been a favourite after-dinner dessert of mine, and these mixed berry and granola crumbles just prove how good they are! Completely guilt-free and the perfect way to ease you out of the festive season. Enjoy and remember to tag me in your creations @LeanLivingGirl to be featured on my social media x
Photographs by Grace Guino for Women’s Health Middle East/ITP Publishing Group, for “Clean Meals in 20 Minutes,” Issue #18, Sept 2015
- 450g Mixed fresh berries (Any combination of strawberries, blackberries, blueberries, redcurrants)
- 1 tsp cinnamon
- 1 Tbs honey
- 1 Cup gluten-free oats
- ½ cup unsweetened desiccated coconut
- ¼ cup flaked almonds
- ½ Tbs honey
- 2 Tbs of raisons
- 1tsp of coconut oil to toast granola
- Pre-heat the oven to 200°C
- Add all the ingredients for the granola topping, except coconut oil, to a blender and whizz for a few seconds on a high speed.
- Put the blended granola into a frying pan with a tsp of coconut oil and stir continuously on a med-high heat for 3-4 minutes until starting to turn golden brown.
- Place the berries in a pan with the cinnamon and honey on a medium heat for 2 minutes until softened and juices starting to run.
- Divide up the berry mix into two ramekins and top with the granola.
- Bake in the oven for 10 minutes until crumble topping is golden brown and berry juices are bubbling. Serve hot.