Crunchy coconut and nut sprinkle is something that you can have on yoghurt with berries in the morning for breakfast as a granola, as well as being a decadent little something to sprinkle on desserts such as chocolate mousse, ice cream or custards for dessert. I love to use it as a dairy and grain free crumble topping too, just by layering a thick layer over warm stewed fruits just before serving – HELLO AUTUMN! It takes 20 minutes go to woe and then you have a ‘stash’ at the ready for whenever you need. I’m obsessed with crunchy textures and balancing soft silky things, with a little bit of crunch and this is just perfect! If you’re nut free, just make it with pepitas and sunflower seeds instead.
It won’t be crispy until it cools so don’t think ‘it’s not done yet’ when it’s hot. As soon as it’s golden deep brown, it’s definitely done and will crunch as it cools.
I hope you enjoy these as much as we do. A great little stand by to transform things into a special treat! Also a great little snack for kids to take to the movies, to avoid those weirdness packets!
Crunchy Coconut and Nut sprinkle or Crumble Topping Recipe
Ingredients
- 1 cup macademia nuts
- 1/2 cup almonds
- 1/2 cup hazelnuts
- 1.5 cups shredded coconut or coconut flakes
- 3 tbsp coconut oil
- 3 tbsp rice malt syrup (or maple or honey if your preference is that)
- 1 tbsp carob (optional. love the fruity, chocolatey vibe it gives)
- 1 tsp vanilla bean or cinnamon powder (optional. adding spices makes this all the more irresistible)
- 1 pinch salt
Instructions
- Put all your nuts into the blender, food processor or thermomix. Pulse a couple of times until nuts are chopped down to about 1/4 chunks. Won’t be more than 6 seconds all up. For thermomix (2 x 3 second bursts on speed 6 should do it)
- Then, in a bowl, mix through the coconut oil, salt and syrup (TIP: If you have time to heat it up to melt it all down before mixing with the nuts / coconut, it will be way easier to mix through)
- Once mixed through, spread onto 2 baking dishes, well spread.
- Bake on 180C for 20 minutes, 1 tray at a time for best results. OR you could halve the recipe in the beginning, to just do one tray
- Take out and cool completely and then store in an airtight container for up to 2 weeks (good luck with that!)
