Powernut crumble has just a touch of mellow sweetness and is an ideal topping for puddings, or at breakfast on bircher. Jam-packed with essential fatty acids and all the good fats, this is the perfect addition to stewed fruit, yoghurt and ice cream.
Makes aprox. 755g.
Ingredients 9
160 g macadamia nuts
80 g raw almonds
40 g peanuts, optional
70 g pepitas (pumpkin seeds)
3 tbsp coconut oil, melted
135 g desiccated coconut
2 tbsp maple syrup
1 tsp natural vanilla extract
Pinch ground cinnamon, just a tiny amount for babies
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Method 4
Preheat the oven to 170°C (340°F). Line a baking tray with baking paper.
Blitz the , , , and in a food processor until coarse. Transfer to a mixing bowl and add the , , , and .
Spread on the baking tray and bake for 15 minutes. Allow to cool thoroughly, then transfer to an airtight container.
Store in the refrigerator for up to 5 days.
Pam Brook's tips
For younger babies blitz the crumble to a fine powder in a blender or food processor and stir sparingly through yoghurt and bircher for breakfast.
For older babies make sure the nuts are very finely chopped to avoid choking hazards.
For toddlers serve as for adults
