Contributor: Rebecca Coomes


  • 1/3 cup pecans
  • 1/3 cup hazelnuts
  • 1/3 cup shredded coconut
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • Pinch of sea salt
  • 1 tbs coconut oil
  • 1 tbs honey
  • 2 cups mixed berries


  1. Pre-heat your oven to 350F.
  2. Place the berries into 4 x 1 cup ramekins or one large oven safe dish.
  3. Place the pecans, hazelnuts, coconut, cinnamon, nutmeg and salt into a food processor.  Blitz until finely chopped or at a consistency you like.  Add in the coconut oil and honey and blitz until well combined.
  4. Scoop the topping onto the berries and place in the oven for 15-20 minutes or until the berries are bubbling and the topping is golden.  Serve.
  5. To Serve, this is delicious served with my vanilla ice cream or a scoop of whipped coconut cream.

Note: Nuts can burn easily so if you have a fast oven, keep an eye on them to ensure the topping doesn’t burn.  You can cover them with aluminium foil if they are browning too quickly.

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