Crunchy coconut and nut sprinkle OR crumble topping

Crunchy coconut and nut sprinkle is something that you can have on yoghurt with berries in the morning for breakfast as a granola, as well as being a decadent little something to sprinkle on desserts such as chocolate mousse, ice cream or custards for dessert. I love to use it as a dairy and grain free crumble topping too, just by layering a thick layer over warm stewed fruits just before serving – HELLO AUTUMN! It takes 20 minutes go to woe and then you have a ‘stash’ at the ready for whenever you need. I’m obsessed with crunchy textures and balancing soft silky things, with a little bit of crunch and this is just perfect! If you’re nut free, just make it with pepitas and sunflower seeds instead.

What you’ll need

1 cup macadamia nuts

1/2 cup almonds

1/2 cup hazelnuts

1.5 cups shredded coconut or coconut flakes

3 tablespoons coconut oil

3 tablespoons rice malt syrup (or maple or honey if your preference is that)

1 tablespoon carob (optional. love the fruity, chocolatey vibe it gives)

1 teaspoon vanilla bean or cinnamon powder (optional. adding spices makes this all the more irresistible)

1 pinch salt

 

What to do

Put all your nuts into the blender, food processor or thermomix. Pulse a couple of times until nuts are chopped down to about 1/4 chunks. Won’t be more than 6 seconds all up. For thermomix (2 x 3 second bursts on speed 6 should do it)

Then, in a bowl, mix through the coconut oil, salt and syrup (TIP: If you have time to heat it up to melt it all down before mixing with the nuts / coconut, it will be way easier to mix through)

Once mixed through, spread onto 2 baking dishes, well spread.

Bake on 180C for 20 minutes, 1 tray at a time for best results. OR you could halve the recipe in the beginning, to just do one tray :-)

Take out and cool completely and then store in an airtight container for up to 2 weeks (good luck with that!)

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It won’t be crispy until it cools so don’t think ‘it’s not done yet’ when it’s hot. As soon as it’s golden deep brown, it’s definitely done and will crunch as it cools.

I hope you enjoy these as much as we do. A great little stand by to transform things into a special treat! Also a great little snack for kids to take to the movies, to avoid those weirdness packets!

Alexx x

Comments

  1. Evelyn says

    I make a variety of gluten free granolas (usually using up what I have) and have discovered that the best turned out by accident. One morning I had decided to make a batch, heated the oven, mixed the ingredients and then realised I’d run out of time. I turned off the oven and left the trays in the warm oven until I got home much later that day. It was the most perfect batch EVER! Now I put the mix in at night after I have used the oven and it’s perfect by breaky.