By Chef: Kerry Ogden
Posted: August 14, 2014
From the chef, Kerry Ogden:
“When I taught raw food at the Tree of Life, my mantra to students was ‘It’s always edible.’ That’s beauty of raw. It’s hard to ruin. This recipe is a classic example. Snack bars didn’t stick? No problem! Call it a crumble, whip up some chia cream and you’re set to mix and match a medley of meals.
Swirl a dollop of chia cream in your morning smoothie or eat it plain as pudding. Top the crumble on soaked raw oats or add more tahini and roll into calcium-rich, energy balls. Or, go all out, and make this delicious fresh fruit parfait. Pear is pictured, but many fruits will work wonderfully – think peaches, plums, and cherries.”
- 1 cup almonds, preferably soaked and dehydrated
- ½ cup dried figs, chopped
- ½ cup dried tart cherries
- 2 tablespoons flax seeds, ground
- Zest from 1 lemon or ½ an orange
- 1 tablespoon liquid sweetener (honey, maple or yacon syrup)
- 1 tablespoon tahini
- 1 cup coconut and/or almond milk
- ¼ cup shredded coconut
- 2 tablespoons chia seeds
- Layer chopped fruit, chia cream and crumble. Voila!
1) Pulse almonds, flaxseeds, figs and cherries into a chunky crumble.
2) Add remaining ingredients, pulsing to blend.
1) Combine ingredients and stir for about five minutes. Pop in the fridge. Best if you can check it a few times during the next hour and give it a stir.
1) Layer chopped fruit, chia cream and crumble. Voila!