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Apple and Berry Spiced Compote with Crispy Almond Topping

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Preperation

15 minutes

Cooking Time

40 minutes

Makes

4 servings

Good For

Dessert

Gazpacho provides a fantastic amount of vitamin C from the variety of vegetables and is a great support for the immune system.

The vegetables and herbs provide great sources of fibre which is extremely important for your digestive system and immune health - 70% of your immune system resides in your gut afterall.

Adding chopped eggs is a great addition to this soup, adding lean protein, healthy fats and zinc which are also vital for a healthy immune system.

Ingredients

  • 6 large ripe tomatoes (about 2 pounds)
  • 1 large cucumber
  • 2 red or yellow bell pepper
  • 4 spring onions or 1/2 red onion
  • 2 large cloves garlic
  • ½ cup olive oil
  • Juice of 1-2 lemons
  • 1 handful basil and/or parsley
  • 1 jalapeno chili, stemmed (optional)
  • Pinch of salt and pepper
  • 4 eggs, boiled
  • 130g 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 mixed berries, fresh or frozen
  • Probiotic powder (optional – speak to your nutrition adviser to see if this is appropriate for you)

Method

  1. Top and tail the cucumber and cut into quarters, removing the seeds. Put in a blender
  2. Cover the tomatoes in boiling water for 30 seconds. Pour off water and peel away the skins. Cut into quarters, removing the seeds. Add to the blender
  3. Core and cut the peppers into quarters before placing them on a tray skin side up and grilling for 1-2 minutes until skins are charred. Peel away the skins and place the peppers into the blender
  4. Coarsely chop the spring onions and garlic and add to the blender with the cucumber, tomatoes and peppers
  5. Add the olive oil, lemon juice, fresh herbs, chilli (if using) and salt and pepper. Blend until smooth or slightly chunky – either way is delicious.
  6. Serve into bowls, crumbling an egg onto each bowl for extra protein
  1. Preheat the oven to at 180°C/350°F, gas mark 4.
  2. Place half of the almonds in a food processor or blender and grind to a fine flour.
  3. Place the ground almonds in a bowl with the flax seed and 1 tsp of cinnamon and the mixed spice.
  4. Place the remaining almonds in the food processor and break up to form coarse crumbs. Add to the bowl.
  5. Melt the coconut oil and mix with the honey and vanilla.
  6. 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 is too dry.
  7. Spread out on a baking tray and bake for 20 minutes until golden and crisp.
  8. Place the apples in a pan and add the water or apple juice. Bring to a simmer and cook for 3–4 minutes.
  9. 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.
  10. Once cool, the probiotic cultures (if using) can be added.
  11. Sprinkle the crumble over the compote to serve.

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