Blueberry Peach Millet Crumble
This vegan blueberry peach millet crumble recipe is the perfect recipe for fall. It's packed with protein-rich pearl millet, antioxidant-rich blueberries and vitamins and fibre from peaches | Easy to make, gluten free and a great alternative to apple crumble.
Servings: 6 people
Calories: 422kcal
Equipment
- 1 Baking dish
- 1 Food processor optional
Ingredients
- 1 cup pearl millet
- 3 cups water
For fruit mixture
- 1 cup blueberries
- 4 ripe peaches peeled and diced
- 80 ml date syrup
- 1 tsp mixed spice
For the crumble:
- 1 cup millet cooked
- 1 cup rolled oats
- 2 tbsp coconut oil
- 1 tsp cinnamon
Instructions
- Put the pearl millet in a pot with 3 cups of water and cook for 25 minutes, or until soft and cooked through. Stir occasionally to prevent the mixture from sticking to the bottom of the pot. Remove from the heat and leave to cool.1 cup pearl millet, 3 cups water
- Preheat your oven to 160℃. In a large bowl, toss the peaches, blueberries, date syrup, and mixed spice together. Pour the fruit into a baking dish and toss it together to ensure all of it is coated.1 cup blueberries, 4 ripe peaches, 80 ml date syrup, 1 tsp mixed spice
- For the crumble, combine millet, rolled oats, coconut oil, sugar, sea salt, and cinnamon in a medium bowl. Stir the mixture until there are no clumps of millet or oats. Sprinkle the millet and oats mixture over the fruit and bake for 50 minutes, or until the crumble is hot and ready to serve.
Notes
Notes: Baked pearl millet is very chewy and crunchy, for a softer texture, feel free to pulse or grind it in a food processor to turn it into millet flour.
Nutrition
Calories: 422kcal | Carbohydrates: 76g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 258mg | Fiber: 5g | Sugar: 14g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 5mg