WOW this is on my must-do list!
Ingredients
Base
- 1 egg
- 1/3 cup (80ml) rice bran oil
- 1/3 cup (95g) honey
- ½ cup (50g) desiccated coconut
- ¾ cup (120g) wholemeal (whole-wheat) self-raising (self-rising) flour
- 1/3 cup (35g) almond meal (ground almonds)
Topping
- ¼ cup (75g) honey
- ½ cup (125ml) rice bran oil
- ½ cup (50g) desiccated coconut
- ½ cup (80g) wholemeal (whole-wheat) self-raising (self-rising) flour
- 1/3 cup (45g) slivered almonds
- 2 cups (250g) mixed berries, fresh or frozen (if frozen allow to thaw)
Directions
- Preheat oven to 160°C (325°F) fan-forced.
- Whisk egg, oil and honey together until smooth. Using a spoon, mix in coconut, flour and almond meal until combined.
- Grease a round 20cm cake tin with oil and line base with baking paper. Spread the mixture over the bottom of the base, using a spatula, to make sure that it covers the whole base.
- Bake for 15 minutes, then remove from oven.
- Increase the oven temperature to 170°C (335°F).
- To prepare the crumble topping, mix together the honey and oil until the honey is dissolved. In a separate bowl mix the coconut, flour and almonds. Add the honey mixture to the dry mixture and mix until combined.
- Cover the top of the cooked base evenly with the berries and then using your fingers, crumble the crumble mixture over the top of the berries.
- Bake for a further 30 minutes.
- Serve warm.
This recipe was from the fantastic cookbook My Secret Ingredient which is filled with over 120 delicious, healthy, achievable and creative recipes. It is a must for every home cook’s kitchen. Inside you will find recipes to cover every meal of the day – brekky, snacks, lunch, afternoon tea, soups, salads, sides, dinner and desserts. Recipes are quick and easy to prepare and made with easily accessible ingredients. Whether you’re feeding the family or entertaining guests, you will find the perfect recipes to choose from.
Emily Rose Brott is the author of Have Your Cake, a healthy baking cookbook, and Healthy Home Cooking for Kids.
