SUMMER BERRY MANGO CRUMBLE

Jacqueline Alwill

Brown Paper Nutrition

If you’ve a few extra berries and mango on hand then this recipe is for YOU. 2 seconds of prep, 30 minutes of baking, all sorts of deliciousness and happy tummies. To be honest you can eat this raw it’s so good, but the amazing element of sweet in the berry, mango, banana combo means it becomes all syrupy and heavenly when baked, without any added sugar or sweetener. Read on for the recipe my friends…

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SUMMER BERRY MANGO CRUMBLE

GF : DF : SF : V

Serves 6

CRUMBLE:

3/4 cup macadamias, roughly chopped

3/4 cup quinoa flakes, roughly chopped

1/2 cup walnuts, roughly chopped

3/4 cup shredded coconut

3 tablespoons macadamia oil

3 tablespoons maple syrup

FILLING:

3 cups strawberries

1 large mango, flesh only, cut into large chunks

2 bananas, peeled and cut into chunks

1 tablespoon vanilla

Preheat oven to 180C.

In a medium mixing bowl combine ingredients for crumble and toss until uniform texture.

Place strawberries, mango and banana in a 22cm (approx) pie dish and drizzle with vanilla.

Top with crumble and place in oven to cook for 30 minutes.

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