This breakfast is excellent at filling the gap when you are craving carbs. I recommend that you make it the night before, then simply place it under the grill in the morning.
231 CALORIES | 6G FAT | 4G SATURATES | 28G CARBS | 14G SUGAR | 0.2G SALT | 8G PROTEIN | 15G FIBRE
SERVES 4
350g blackberries
170g raspberries
30ml water
2 tablespoons maple syrup
110g coconut flour
1 egg, beaten
50ml unsweetened almond milk
1. Preheat the grill to its highest setting.
2. Place the blackberries and raspberries in a saucepan with 30ml water and add the maple syrup. Bring to the boil and cook for 2–3 minutes, then turn down the heat and simmer for 4–5 minutes (so the berries keep their shape).
3. Meanwhile, mix the coconut flour with the egg and almond milk and break the mixture up so it resembles a crumble.
4. Divide the cooked berries, reserving the juices, between four ovenproof serving bowls and top with the crumble mix. Drizzle over a little more maple syrup and place under a hot grill for 3–4 minutes or so, being careful not to burn. Serve warm with a drizzle of the reserved berry juice.
TIP
Fresh fruit is great and ‘fresh is best’ is often used as a healthy eating mantra. However, research has shown that frozen fruit and veg actually provide the same health benefits as fresh and can even retain their nutritional value for longer as they’re preserved at their peak. Frozen berries work perfectly for this recipe as they are cooked down and therefore don’t have to look freshly picked and beautiful
