Almond Crumble

We would make this crumble in the cafe to sprinkle on our breakfast birchers, sweet toasts and on top of cakes. A delicious, chewy, nutty blend that is even delicious with plain yogurt!

1/2 cup almonds

3/4 cup brown rice puffs

1/4 cup pepitas

1 cup pitted dates

1 tsp cinnamon

2 tsp panela sugar

1. Lightly toast the almonds, brown rice puffs and pepitas under the grill until golden and crunchy. Do them separately as the toasting times will vary.

2. In a food processor blend the almonds first until you get a medium-fine texture. Add the dates to the almonds and pulse a few times to break them up, then blend on high until the texture matches the almonds. Finish off by adding the remaining ingredients and pulse 2-3 times. Store in an airtight container in the pantry for up to a month.