There are days when I feel extremely cool. I teach an amazing group of yogis, sweat like a maniac and they laugh at all my jokes. I capture some incredible photography and get teary through the editing. And my hair even does that thing where the fuzzy baby hairs that fall out of my bun or ponytail look polished and whimsical rather than frazzled.
Unfortunately, there are also days that remind me I'm a nerd who doesn't speak computer.
I have this cookbook. It's the work of more than a year and I finally finished it last weekend. Badge and I celebrated in the very best way; first with a few handstands, and then plopped down on our kitchen floor with a scoop of Ben & Jerry's. Perfect.
Well, It's in the process of joining the throng of digital beauties on Kindle, but right now the poor dear has the hiccups. Last night I realized all of you tortured souls would need something divine to carry you through this time of anticipation and trial, and I really do have a perfect consolation:
Sweet Strawberry Crumble.
More than an excellent excuse to eat dessert for breakfast, it's an easy crowd-pleaser, kid-pleaser, seasonal fruit showcase, and, at the same time, earns gold stars for healthy eating. I'll warn you now it won't last long; before the sun had risen, there was barely enough left for a picture. But I got it. That's how much I love you.
And just like that, we're back to cool.
Sweet Strawberry Crumble
½ cup raw almonds, hazelnuts, or pecans
½ cup old-fashioned rolled oats
¼ cup fine shredded coconut
1 tablespoon golden flax meal
generous pinch sea salt
4 tablespoons cold coconut oil, cut into chunks
3 tablespoons honey or pure maple syrup
4 c. fresh strawberries, washed and cut into bite-sized chunks
1 c. Non-fat Plain Greek Yogurt, for serving
Heat oven to 400 F°.
To make the crisp topping combine the nuts with a few tablespoons of the oats in a food processor and process until they reach the consistency of a coarse meal. Watch to make sure you don’t process all the way to a paste.
Add the remaining oats, coconut, flax meal, salt, coconut oil and sweetener, and pulse just until a chunky mix comes together.
Depending on the fruit and its sweetness, optionally toss the fruit with a drizzle of honey and spread evenly in a deep baking dish.
Using your hands, crumble and spread the topping evenly over the top of the fruit. Bake until the fruit is bubbling and the topping is golden, about 30 minutes.
Serve warm or allow the crisp to cool to room temperature, then store in the refrigerator and enjoy for breakfasts over the following 3-4 days. Serve warm or cold over Greek yogurt. Makes 6 servings.
I have made this crumble in every season and can't say enough how well it works with seasonal fruit. Try it with a variety of berries, apricots, peaches, pears, plums, apples or whatever strikes your fancy.