Peaches & walnut crumble


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grilled peaches and walnut crumble
plant points


Serves 4

½ cup (50g) walnuts 30g almonds 60g Bio&Me low sugar, naturally 2 medjool dates, mixed with 30ml of boiling hot water to create a paste 1 tsp cinnamon 2 tbsp extra virgin olive oil, plus extra for grilling 4 peaches, quartered 4 (1/2-inch-thick) pineapple rounds, halved 4 tbsp Bio&Me plain yoghurt, or any live yoghurt


Step 1

Make the crumble by crushing the walnuts and almonds into smaller pieces, and mixing them together with the granola, cinnamon, olive oil, date paste and a pinch of salt. Use your hands to mix it all until just combined.

Step 2

Slice your peaches into thick quarters and half your pineapple rounds. Add about 2 tsp of extra virgin olive oil to a griddle pan, and grill the fruit, or use a BBQ if you have one, for about 2-3 minutes on each side.

Step 3

Serve the peaches with some of the crumble and some live yoghurt.

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