Breakfast Crumble.

This is the most delicious and simple breakfast, perfect when the warmer weather creeps in. It is rich in healthy fats, protein and complex carbohydrates; making it a well balanced start to your day. It's very versatile, with the option to use whatever nuts and seeds you have on hand. The oats are optional, to make it grain free (and gluten free) just add another handful of coconut flakes.

- Renee

Serves 2

Ingredients

2 medjool dates, pitted

1 handful flaked coconut (unsweetened)

1 handful of nuts (almonds, pecans, walnut, cashews)

1 handful of seeds (sunflower, pumpkin, hemp)

1 handful oats (optional)

1 green apple, core removed and quartered

Method

Place all ingredients in a food processor and pulse for a few seconds until everything is in small chunks (do not over process into a paste).

Serve immediately with Greek yoghurt or squeeze some lemon juice on top and store in the fridge for 3 days.

Notes:

- If you don't have a food processor, you can use desiccated coconut instead of flaked, grate the apple and finely chop the other ingredients.

- If you prefer to work with more exact measurements, use 1/2 cup of coconut flakes and 1/4 cup each of the nuts, seeds and oats.