Weekends are for friends, drinks, movie nights and… cooking! This weekend I borrowed my sister’s new cookbook of Rens Kroes: Powerfood 2. I already bought myself the first issue last year, and after many times of using it, I thought it would be a good idea to try Rens’ new version of Powerfood.
What I love about these recipes is that they are healthy, and at the same time I have never made a recipe that was not delicious. If you have the right ingredients, you could already make yourself a lot of different meals.
Pie for breakfast sounded like a great idea, so I decided to try one of the breakfast recipes, the blueberry crumble. I only needed to buy some blueberries and a lemon, the rest of the ingredients were already in my kitchen.
What you need for this breakfast:
For the filling:
400 gr. blueberries
2 tbsp buckwheat flower
½ tsp of cinnamon
For the topping:
100 gr. walnuts
2 tbsp melted coconut oil
50 gr. buckwheat flower
40 gr. sunflower seeds
Little bit of seasalt
2 tbsp baking powder
40 gr. oatmeal
1 tbsp coconut blossom sugar or 2 tbsp honey
First things first: preheat the oven to 180°C. Wash the blueberries (except if you use frozen ones like me) and put them in a bowl. Wash the lemon and rasp a teaspoon of the peel above the bowl. Then squeeze half a lemon above the bowl. Stir the buckwheat flower and the cinnamon through the fruit and put it all in a little baking dish.
For the topping, chop the walnuts, melt the coconut oil in a saucepan and put it together with the buckwheat flower, the oatmeal, the seasalt, baking powder, sunflower seeds and the coconut blossom sugar or the honey. Stir everything together and sprinkle it over the blueberries.
Put the baking dish in the oven for 35 minutes. Afterwards, let the crumble cool for 15 minutes. It will be warm for about an hour.
And… you’re done! Looks good, don’t it? And the best thing is: it tastes good too! I will definitely get out of bed for this breakfast.
Want to see more of Rens Kroes? Take a visit at her website.