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The perfect sizzle

Updated: Mar 2


2 medium pears - cored and roughly chopped,

150g of blueberries,

Ground ginger and/or cinnamon to taste.

Splash of water

For the crumble:

2 tbsp coconut oil or medium olive oil

1 tsp xylitol

50g whole oat flakes

2 heaped tbsp ground almonds

2 tbsp flaked almonds or other roughly chopped nuts (pecans, hazelnuts, walnuts or pumpkin seeds)


Place the fruit in a pan with the water, cover and stew gently for about 5 minutes until the fruit softens, stirring from time to time. You can add more water if the fruit starts to stick to the bottom of the pan. Add the ginger and cinnamon to taste. Meanwhile, make the crumble by gently heating the oil and xylitol in a frying pan. Stir in the oats and toast gently for a few minutes until they start to crispen. Mix in the ground and flaked almonds or other nuts / seeds and remove from the heat. Spoon the stewed fruit into bowls and cover with the crumble

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