Breakfasts

Fruit Filling:

• 4 large fresh figs
• 1 large ripe pear
• 1 tsp vanilla extract
• 1 tbsp water
• sweeten with vanilla stevia (or 2 tbsp of domestic honey)

Cumble:

• ½ cup almond meal
• ½ cup rolled oats
• ¼ cup almond flakes (or for example pumpkin seeds)
• a pinch of sea salt
• 1 tsp cinnamon
• 5 tbsp soft butter or coconut oil
• 2 tbsp raw organic honey or maple syrup

Baking dish size about 8 x 5 inch or 20 x 12 cm.

Preheat the oven to 350 Fahrenheit (175 Celsius). Wash and slice figs and pears. Put the pieces in a saucepan, add water, vanilla extract and stevia. Bring to a boil and simmer on low heat for about ten minutes. In the meantime, make the crumble.

Put almond flour, rolled oats and almond flakes to a bowl. Add the salt and cinnamon and mix. Pour in the melt butter and add sweetener. The mixture will be chunky and crumbly.

Pour the fruit filling into a buttered baking dish. Add then the crumble topping. Bake in center of the oven for about 20 minutes or until the surface has a slight tint. Take out of the oven, serve and enjoy! Try for example with greek yogurt!