Similar to a crumble but gluten- and grain-free, this simple dessert or breakfast dish is suitable for
anyone following a ‘Paleo-style’ (traditional hunter-gatherer) diet. Apples are a low-glycemic fruit,
rich in phenols and soluble fibre, especially if used unpeeled. Allow the compote to cool before
adding the suggested probiotic supplements. Cinnamon may help improve insulin function and it
also possesses anti-inflammatory, antimicrobial, antioxidant, anti-tumour, cholesterol-lowering and
immunomodulatory effects. You can make the crumble topping in advance and store it in an airtight
container for up to 1 week. The compote will keep in the fridge for 2–3 days.
Apple and Berry Compote
|130g/4½oz/1 cup almonds (skins on)2 tbsp ground flaxseed
Pinch of mixed spice
2 tsp ground cinnamon
2 tbsp coconut oil
1 tbsp honey or maple syrup
1 tbsp vanilla extract
2 eating apples, peeled, cored and sliced
2 tbsp water or apple juice
150g/5oz mixed berries, fresh or frozen
Probiotic powder (optional – speak to your nutrition adviser to see if this is appropriate for you)
|Preheat the oven to at 180°C/350°F, gas mark 4.Place half of the almonds in a food processor or blender and grind to a fine flour. Place in a bowl with the flaxseed and 1 tsp of cinnamon and the mixed spice.
Place the remaining almonds in the food processor and break up to form coarse crumbs. Add to the bowl.
Melt the coconut oil and mix with the honey and vanilla.
Pour the coconut oil over the nuts and mix thoroughly with your hands to form a crumble mixture. Add a little apple juice if the mixture if too dry. Spread out on a baking tray and bake for 20 minutes until golden and crisp.
Place the apples in a pan and add the water or apple juice. Bring to a simmer and cook for 3–4 minutes. Add the berries and the remaining cinnamon and simmer for a couple of minutes until the fruit is soft and tender but still retains its shape. Once cool, the probiotic cultures (if using) can be added.
Sprinkle the crumble over the compote to serve.