Healthy crumbles

Banana, Caramel & Miso Crumble

Recipe / Meg Thompson

A delicious combination of caramel and banana with a hit of salty, umami miso — what’s not to love?

Serves: 4–6

4–5 ripe bananas, peeled & roughly chopped

Crumble

1 cup rolled oats
¼ cup chopped walnuts or pecans
¼ cup butter, cold from fridge & cubed
Pinch salt ¼ tsp nutmeg, freshly grated if possible

Caramel Sauce

¼ cup coconut milk
1 tbsp nut butter (any kind)
1 tbsp miso paste
¼ cup maple syrup

Preheat oven to 180°C.

Combine crumble ingredients in bowl and rub together with fingers to distribute butter through oats and nuts.

Whisk together caramel sauce ingredients in small saucepan and cook over low–medium heat for few mins until slightly thickened.

Place bananas into ovenproof dish and pour over caramel sauce.

Sprinkle over crumble mixture and bake for 25–30 mins, or until gooey.

Serve with natural yoghurt, coconut yoghurt or vanilla ice cream, as desired.

Rhubarb & Apple Deconstructed Crumble

Recipe / Meg Thompson

Each component of this is delicious in its own right, but combined they make a force to be reckoned with. Plus, it makes a lovely protein and fibre-rich dessert. If you’re lucky you might have some compote or crumble left to dress your morning porridge with — yum!

Serves: 3–4

1 cup natural yoghurt
1 tsp maple syrup
½ tsp vanilla

Toppings

Cacao nibs Rose petals Mint Coconut

Compote

3–4 stalks rhubarb, leaves discarded1 apple, cored & dicedRose water3–4 cardamom pods1 tbsp maple syrup2 tbsp water