Raspberry Coconut Crumble

Beat those January blues with this crispy, coconutty comfort food


• 600g raspberries
• 200g oats
• 70g walnuts, chopped
• 3 tbsp chia seeds
• 70ml maple syrup
• 70ml coconut milk
• 1 tsp corn flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 2 tbsp coconut oil


1. Pre-heat the oven to 350F / 177C / Gas Mark 4.
2. Mix the raspberries, 2 tbsp maple syrup and corn flour in a bowl. Tip into a baking dish.
3. In a separate bowl – combine the oats, walnuts, remaining maple syrup, chia seeds, coconut oil, salt, baking powder, cinnamon and coconut milk.
4. Cover the raspberries with the oat mixture and put into the oven. Bake for 25 minutes until golden and crisp. Serve.

PREP & COOK TIME: 30 minutes

SUPERFOOD: Raspberries contain anti-oxidants to help prevent cancer and arthritis.