Apricot, Beetroot and Ginger Muesli Crumble

Apricot, Beetroot and Ginger Muesli Crumble

I still have a couple of un-opened boxes of Primrose’s Kitchen Muesli left over from my launch event with Makrobios.  If you are new to the blog, you can read more about the  event here.  Because the Primrose’s Kitchen range is full of natural whole ingredients, they are not only great for breakfast, but really easy to add to other dishes.  I noticed on their website there is a recipe for a rhubarb crumble using the carrot and cinnamon muesli, so I decided to give the beetroot and ginger muesli a try and created this.

I am really into adding veggies to sweet dishes at the moment and this is a great way to sneak in another portion. The beetroot works really well in the crumble and gives it a slight sweet, earthy flavour.  I added some extra stem ginger to the mix, to give it a kick and some flaked almonds, as in my opinion your can never have too many almonds!   Apricots are currently in season here so it was an easy choice and I have to say it was a match made in heaven.  Imagine sweet juicy apricots topped with crunchy spiced, earthy crumble and cool creamy yoghurt – yum!

Apricot, Beetroot and Ginger Muesli Crumble

Around 400 g fresh apricots, halved and de-stoned

4 tbsp coconut sugar

135 g gluten free flour (use normal plain flour if you wish)

100 g Primrose’s Kitchen Raw Beetroot and Ginger Muesli

6 tbsp coconut oil, melted

a pinch of salt

1 ball of stem ginger, finely chopped

2 tbsp flaked almonds

Plant-based yoghurt to serve

Place the apricots in a oven proof dish and sprinkle with 2 tbsp of coconut sugar.  Feel free to leave this out if you are trying to cut down your sugar, or your apricots are really sweet.

In a bowl add the flour, muesli, salt, sugar and oil and rub together to form a coarse crumble.  Carefully mix through the ginger and flaked almonds.

Pour on top of you apricots and bake in the oven for 30 – 35 mins at 200 degrees c.



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