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Contributor: Rachel Coomes

Ingredients

  • 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

Method

  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.

Rebecca Coomes is the creator of the Healthy Gut. A passionate cook and educator, she is the author of SIBO Summer Cookbook and SIBO Family Favourites Cookbook, and the host of the SIBO Cooking Show.

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