4 nektarynki
1 szklanka jagód
skórka i sok z jednej cytryny
2 łyżki cukru z brzozy (lub inny)
1 łyżeczka skrobii
4 łyżki otrębów owsianych

4 łyżki płatków owsianych
8 łyżek wiórków kokosowych
2 łyżki pokruszonej chałwy
1/4 łyżeczki soli
2 łyżki oleju kokosowego
1 łyżeczka ekstraktu waniliowego

I have been thinking about making nectarine blueberry pie for quite some time. Yet I chose the easy way, why not to bake the fruit under the crumble. And the crumble full of coconut flavor, sweetened with halva and coconut flakes. Healthy oatmeal and bran can be accompanied with other grains like quinoa and chia. The crumble turned out to be lucious, healthy and delicious. Perfect for summer breakfast of dessert. Anyone interested?


Wash the nectarines and cut into 8-16 pieces. Rinse the blueberries. Put the fruit in a bowl, add the zest and lemon juice, sugar and corn starch. In a separate bowl combine together the bran and the oatmeal, add the coconut and crushed halva, salt, vanilla and coconut oil. Mix well. Put the fruit into an ovenproof dish and then cover them with the prepared crumble. Bake
for 30 minutes at 180 degrees. Serve with raspberry syrup.

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