CADA Breakfast Crumble

Let me just say, I am NOT a morning person. Because of that, breakfast tends to get a bit run-of-the-mill, more-of-the-same-ish. This is very unusual for us - I hate cooking the same thing, so it's usually always something new for dinner. But breakfast is another story, and of a morning I absolutely do tend to rotate a few dishes in my early morning coma: my Raw Superfood Chia Seed Porridge (my favourite breakfast), CADA with yoghurt (Tyler's favourite breakfast), standard porridge, or scrambled eggs with sauteed mushies and spinach. Usually with a juice or smoothie of some description. Very, very, very occasionally I will do pancakes. But that's about where the breakfast adventures stop. So obviously, I am in dire need of a kick up the bum in the mornings, and some more breakfast ideas. Especially winter breakfasts, because sometimes it is just too cold for CADA or chia porridge!

I don't know exactly when this idea came to me, but boy was I excited when it did! A winter-suitable way of serving CADA, sprinkled on top of a delicious bed of stewed rhubarb. It was so yummy, we all just about licked our bowls clean!

CADA Breakfast CrumbleIngredients:
80g almonds
30g dessicated coconut (be sure to buy unsulphured, preferably organic)
1 small apple (I prefer red apples, but there's no reason you can't use green!)
12 medjool dates, seeds removed
270g rhubarb, chopped into 3cm sticks
50g raspberries (optional - I just threw them in to finish off a bag of frozen raspberries in the freezer!)
juice of 1/2 a lime
Method:
1) Weigh almonds and coconut into TM bowl. Quarter the apple and remove the seeds, then add to TM bowl. Set the dial to closed lid position and hit turbo 3 or 4 times until finely chopped. Set aside.
2) Without rinsing the bowl, weigh in the dates. Set dial to closed lid position and turbo 6-8 times until finely chopped.
3) Add rhubarb, raspberries (if using), and lime juice. Cook for 10 minutes at 100 degrees, on reverse and speed soft.
4) Serve a heaping dollop of the stewed rhubarb covered in the turbo'd almond, coconut and apple mix.


Enjoy! We'll be using the rest of our rhubarb for this deliciously warming breakfast tomorrow! :)