Pear, rhubarb & quinoa & breakfast crumble

A healthy yet delicious treat, why not eat crumble for Breakfast. This pear and rhubarb crumble is made with nourishing quinoa flakes, crispy coconut and sweetened with coconut sugar. Use date butter, coconut oil or butter depending on dietary requirements.

Serves: 3-4

Prep time: 15 minutes Cook time: 30 minutes

5 pears peeled, cored and roughly sliced 4-5 stalks of rhubarb sliced into batons

1⁄4 cup coconut sugar

45g date butter or 35g coconut oil or butter Zest and juice of an orange

1 tsp vanilla extract

Crumble topping:

1⁄2 cup quinoa flakes

1⁄2 cup shredded coconut

1 tbsp coconut sugar

50g date butter, or 40g coconut oil or butter, melted 1 tsp ground cinnamon

Preheat oven to 170°C fanbake.

Place pears, rhubarb, coconut sugar, butter or coconut oil, orange zest and juice and vanilla extract into a pan over and place over a medium heat. Stir occasionally until the fruit is bubbling and golden, about 8-10 minutes. Add a little water if it needs loosening.

Meanwhile in a medium bowl, mix together crumble topping ingredients.

Scoop fruit mix into 3-4 small ramekins or one medium sized baking dish and top with a generous amount of crumble topping.

Bake for 15-20 minutes or until the topping is brown. Serve with lashings of coconut yoghurt or whipped cream.