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Berry Breakfast Crumble

Food

Today Pana Chocolate‘s head chef Amber Roche joins us once again with another incredible raw, vegan sweet treat which is so full of goodness, it can be eaten for breakfast or dessert!

This ‘Berry Breakfast Crumble’ incorporates cashew and coconut cream ‘custard’, seasonal fruits and berries, coconut nectar and orange juice for sweetening and softening the mixture slightly, and a unique gluten free crumble topping created using leftover nut milk pulp.

14th July, 2015

Berry breakfast Crumble – recipe by Amber Roche of Pana Chocolate. Teacup from Muji, Marble Prism Trivet from Safari Living and Cutipol Spoon from Francalia. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.

Berry breakfast Crumble – recipe by Amber Roche of Pana Chocolate. Circle plate by Shiko. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.

Crumble ingredients. Teacup from Muji, Kobo Aizawa white spoon from Cibi, Resin Flower Side Plate in Warm Swirl from Dinosaur Designs and1616 Arita Japan Round Plate from Minami. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.

Amber Roche of Pana Chocolate
Tuesday 14th July 2015

This is a dish made by thinking outside the box. How can a traditional tasting crumble (yep, it’s crunchy and tastes just like an Anzac cookie) be made without refined sugar and butter? Well it can be done, and it’s here for you.

This crumble recipe partly came about because we make a lot of our own nut milk here at Pana, leaving us with a lot of wet nut milk pulp.  I came up with this crumble partly as a way to use up the this rich nut milk pulp – it’s such a shame to waste it!  It also gives the crumble an incredible texture not easily achieved using the traditional dry ingredients.

This crumble is a seasonally adaptable dish – use whatever seasonal fruit is available. It can be served for breakfast or dessert!

Ingredients (Serves Four)

For the crumble

  • 200g wet nut milk pulp
  • 100g desiccated coconut
  • 100g coconut sugar
  • Pinch Himalayan pink salt
  • Pinch cinnamon

For the 'custard'

  • 45g young coconut flesh (see tips for coconut)
  • 145g cashews, soaked (see tips for soaking)
  • 115g coconut water
  • 1 vanilla bean
  • Pinch Himalayan pink salt
  • 20g coconut nectar
  • 1 tbsp coconut oil (melted)

For the fruit and marinade

  • 1 mandarin
  • 1 punnett blueberries
  • 1 punnett raspberries
  • 1 pomegranate (juice)
  • 20g coconut nectar
  • 1 orange, juiced
  • 1 vanilla bean

Method

For the crumble

Massage ingredients together. Place crumble mix onto a dehydrator sheet, allowing some of the mix to form large clumps. You want to combine this variety of textures in your dish. Dehydrate at 40 degrees overnight (see tips below for use in conventional oven).

You can serve straight from the dehydrator if you want a warm dessert, or keep at room temp in an airtight container until needed.

For the ‘custard’

Blend all ingredients together in a high speed blender until very smooth. Pour into a container and refrigerate overnight so the mix firms up slightly.

To assemble

Peel and clean segments of mandarin, then cut in half. Place in bowl and add blueberries and raspberries.

Halve pomegranate and knock out seeds, strain seeds to bowl with fruit. Add coconut nectar and orange juice to any leftover pomegranate juice which may be left in bowl.

Scrape vanilla pod and whisk liquids together. Pour onto fruit and give a gentle stir.

Layer fruit into 4 glasses making sure there is a variety of fruits in each glass. Pour a little Custard on top of fruit. Place crumble on top of that and garnish with baby mint leaves.

*TIP: We use a dehydrator a lot at work to obtain a crispy texture whilst ensuring all our ingredients remain raw. If you don’t own a dehydrator, you can use a conventional oven on the lowest possible temperature, and placing the mixtures on baking paper instead of a silicon mat. However, if the lowest setting is above 42 degrees, the dish will no longer officially be considered ‘raw’, but the end result will be very similar in taste / texture. Timings will differ per oven, but generally slow and steady is best, as you don’t want your ingredients to cook! Allow at least 8 hours (or overnight) and keep an eye on the dehydration process in the final stages.

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First Nations artists, designers, makers, and creative business owners are encouraged to submit their projects for coverage on The Design Files. Please email bea@thedesignfiles.net