Not exact matches
Crumble topping 1
cup (110 g) rolled quinoa flakes (can be subbed for rolled oats or rolled millet) 1
cup (110 g) rolled buckwheat flakes (can be subbed for rolled oats or rolled millet) 1 pinch sea salt 6 tbsp cold - pressed coconut oil (room temperature) + more for greasing the dish 15 fresh soft
dates, stoned
Nut
Crumble 1
cup of raw walnuts 1
cup of Medjool
dates cinnamon Fresh Fruit 6 figs 1
cup of fresh blueberries 3 frozen bananas
Adaptations / substitutions to the recipe: 3
cups of almond flour instead of 2.5 Raw coconut nectar instead of agave Chocolate chunks and
date crumbles instead of pecan pieces.
Raw Peach and Nectarine
Crumble 2 peaches or nectarines — sliced 1/4
cup dates — pitted (you can also add raisins and / or dried cranberries to make up the 1/4
cup total) 1/4
cup pecans 1/2 teaspoon coconut oil pinch of cinnamon, nutmeg, and ground ginger — optional
For the bars and
crumble topping: 1
cup rolled oats 1
cup walnuts 1 1/4
cup pitted Medjool
dates 1 vanilla bean (or 1 teaspoon of vanilla extract) 1/2 teaspoon sea salt
For the pecan
crumble: 1
cup pitted medjool
dates 1
cup raw pecans 2 tablespoons coconut butter 1 teaspoon ground cinnamon