This crumbly, crunchy dairy free and grain free crumble topping is perfect for sprinkling on top of fruit whether it's fresh or stewed or even to eat with dairy free milk as a breakfast cereal. It's very simple to make. Made from almonds, coconut and sunflower seeds it's both nutritious and delicious.
If you're making a fruit crumble, the beauty about this recipe is that you can save time and make this while fruit is stewing on the top of the stove. As soon as the fruit is cooked, just spoon it over the top for an instant crumble.
If you want to bake the crumble in the oven, make sure you cook or part cook the fruit first and cover the dish for part of the cooking otherwise the topping will brown too quickly.
The other way I enjoy this recipe is as a breakfast cereal with fresh fruit and my home-made almond milk.
Grain Free & Dairy Free Crumble Topping or Cereal GF SCD
100 g ground almonds
25 g Organic Desiccated Coconut
3 tbsps Sunflower Seed Butter
1½ - 2 tbsps honey or maple syrup (not SCD legal)
⅛ tsp bicarbonate of soda (optional)
⅛ tsp salt (optional)
The bicarbonate of soda is optional - it does make the mixture rise a little and spread out but it's not absolutely necessary. If you do use the extra half tablespoon of honey (or maple syrup) and the bicarbonate of soda, it should make larger clumps. I didn't use bicarbonate of soda in the pictures below
Set the oven to 150° C. Tip the ground almonds, dessicated coconut, salt and bicarbonate of soda (if you are using it) into a food processor and add the sunflower seed butter and the honey or maple syrup. Pulse until it comes together. At this point it's ready to use as a crumble topping or you may choose to follow the steps below to make breakfast cereal or to cook the topping separately giving a crispier, crunchier crumble.
Tip onto a baking tray lined with baking parchment and spread the mixture out.
Bake for 10 minutes in the middle of the oven until golden.
Store in an air-tight container until use.
