Easy to make, low-fat, low-cal, crunchy & delicious, an absolute family pleaser.
Prep Time: 10 minutes
Cals: 133.5 kJ’s: 560.7 Protein: 2.4g Carbs: 25.8g Fat: 2.4g
4 medium green (Granny Smith) apples, diced
200g frozen raspberries, thawed
zest of ½ lemon
zest of ½ orange
½ cup freshly squeezed orange juice
2 tbls Stevia / Natvia (natural sugar substitute) or 1 tbls coconut sugar
½ tsp vanilla essence
Coconut Quinoa Crumble –
⅓ cup of quick oats
75g quinoa flakes
1½ tbls lite nuttelex
2 tbls coconut sugar
2 tbls moist coconut flakes
What To Do:
1. Coconut Quinoa Crumble - Using a non-stick frying pan over low-heat, spray lightly with coconut oil. Add nuttelex and coconut sugar. Stir until butter has melted and sugar has dissolved.
2. Stir in quinoa flakes, oats and coconut flakes. Sprinkle with cinnamon and stir well to combine.
3. Cook crumble mixture for 2-3 minutes until ingredients are caramelized and brown, stirring frequently. Remove from heat, transfer mixture onto a plate and set aside.
6. Add grated lemon and orange zest. Pour orange juice and the vanilla essence over the top.
Serving suggestion: Serve with your fav dairy or non dairy yogurt or ice cream.
Shar’s Tip - For extra texture and nutrients, peel the skin off 2 apples.