Base Crumble

  • 125g Butter, diced
  • 170g Sweetener (rice malt syrup, maple or honey)
  • 1/2 tsp Bicarbonate Soda
  • 120g Mixed seeds (ie. sunflower, pepitas etc)
  • 120g Wholemeal Spelt Flour (I used plain white flour)
  • 200g Rolled Oats or Quinoa Flakes
  • 50g Desiccated Coconut
  • 1 heaped tsp Cinnamon, ground


  • 1 1/2 cup finely diced Strawberries
  • 2 tbls Sweetener (rice malt syrup, maple or honey)
  • 1 tbls Butter
  • 1 tbls Chia Seeds


  1. Pre heat oven to 180 deg C.
  2. In a small pot melt the butter and sweetener, mixing to combine. Add the bicarb and stir well.
  3. I pulse the seeds in a food processor to break them up and make a finer slice, you don’t have to do this.
  4. Mix the seeds, flour, oats, coconut and cinnamon in a bowl.
  5. Add the butter/sweetener mix and mix to combine.
  6. Line a small tin (27cmx18cm) with baking paper. Press 2/3 of the mixture into the base of the tin and press down firmly with wet hands and bake for 10 minutes. The remaining 1/3 form the crumble top, just set aside.
  7. While the base is baking, put all the filling ingredients into the small pot used in the first step.
  8. Simmer until the fruit starts to soften, stirring occasionally.
  9. Once the base is cooked, top with the fruit mixture and with wet hands, scatter the rest of the crumble over the top of the fruit.
  10. Bake for approximately 20minutes or until just golden brown.
  11. Allow to cool in the pan, refrigerate until firm and then cut into slices. This will make it easier to cut.