Format

coconut milk

Where do I begin? crispy, creamy and dreamy. I love crumbles. This bowl is basically two layer; a bottom fruit mix and an upper cinnamon-y and crispy oats granola. I started making this after years of eating the plain old oatmeal and to be honest, I was done with it. After reading Dr. Greger’s “How not to Die” over the summer, I came to understand how important it is to incorporate more antioxidants into my diet. Along with oats, cinnamon, ground flax, chia seeds and almond meal, this recipe checks more than 5 items from his daily dozen.

The best thing is: this is an amazing meal to take out. All you’ll need to do is to pack this in a jar with the coconut milk in the bottom and everything else on top. Close the jar and just shake it to mix everything before eating. There’s also a variation of this recipe on BindubyOhoud where I make this exact recipe but into a parfait; perfect for having guests over.


Print Recipe
Apple Berries Crumble
Prep Time 5 minutes
Cook Time 25 minutes
Servings
2
Ingredients
For the Granola Topping
For the Fruit Base
Extras
Prep Time 5 minutes
Cook Time 25 minutes
Servings
2
Ingredients
For the Granola Topping
For the Fruit Base
Extras
Instructions
  1. Preheat your oven to medium heat.
  2. Peel and de-core the apple and then cut it into small pieces. Place the apple pieces in a pot and cover the bottom with a little bit of water. Cook the apples for about 5 minutes and then add the berries and cook for another 5 minutes.
  3. If you're adding the chia to the fruit, then prepare it by adding a tablespoon of water to the chia in a cup, stir well and set aside. After the fruit cooks and cools down, add the chia mixture and stir well to incorporate.
  4. Mix all the dry ingredients for the granola in a big bowl. Add in the maple syrup or honey and mix everything until the sweetener is evenly distributed and the oats are a bit clumpy. Set aside.
  5. Transfer all the fruit to an oven-safe dish and flatten using a spatula. Top the fruit mixture with the granola and spread evenly. Place in the oven and bake for about 20 minutes.
  6. Once the granola browns a little bit, remove from the oven and serve immediately in bowls and top with coconut milk.

A couple of weeks ago, my sister, my friend and I visited Be Good to You and we basically feasted on the vegan items on the menu. Everything was so good that we ended up spending about 3 hours there… for breakfast!

Before going there for the first time, I was quite skeptical to be honest. Healthy in Cairo can mean anything from skimmed milk to baby chickens and that is not really my kind of healthy. I was very impressed by the variety of vegan items that are actually healthy. Matcha lattes in Cairo? I wouldn’t have dreamed of that one! And so the feast included avocado on toast, smoothies, a baked falafel salad, brownies, apple crumble and more… The star of the show, though, was that smooth and silky mushroom on toast dish. Amanda, the friend, was hooked!

I drove Amanda to the airport this morning and went straight to the grocery store, picked up some fresh mushrooms and then hurried to the kitchen. Amanda, who’s a great UrbanEarthlings supporter had been trying to get me back to writing and I figured there’s no other way to say thank you for the support. I had to recreate this for her!

Panda, as you make you way back to Germany, I’m breaking my fast on creamy mushrooms to test this recipe. It’s a hit! By the time you get home, this post will be up and you can indulge in it too!
ps. I totally cried too!

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Print Recipe
Panda toast aka El Funghi Coconut Toast
Course Breakfast
Prep Time 2-3 minutes
Cook Time 10 minutes
Servings
1 person
Ingredients
Course Breakfast
Prep Time 2-3 minutes
Cook Time 10 minutes
Servings
1 person
Ingredients
Instructions
  1. Cut the mushrooms into 1-2 cm cubes and add to a pan. Turn on the heat to low and add water as needed to avoid the mushrooms from sticking. Within a couple of minutes, the mushrooms will release their water.
  2. Add the diced garlic clove and cook on low heat for a few minutes.
  3. Add the salt and pepper followed by the coconut milk and stir. Bring to a boil and then turn the heat down to the lowest setting and cover the pan.
  4. When the mushrooms have softened and most of the water from the coconut milk has evaporated, add the nutmeg and remove the pan from the heat.
  5. Let the mushrooms cool a little bit before serving on toast to avoid the toast from crumbling and falling apart. Drizzle some olive oil and sprinkle the nutritional yeast and dill over the top. Serve warm and enjoy!
Recipe Notes

I would totally add some spring onions next time I do this so consider adding them early on with the mushrooms.