I wasn’t planning on posting this recipe today but when you accidentally make a delicious breakfast – it’s only right to share it immediately!
I’m a huge grapefruit fan as it delivers on punchy flavour which I love first thing in the morning. Packed with Vitamin C – ideal for the winter months, grapefruit also lowers cholesterol and if you eat red and pink grapefruit you have the added bonus of the antioxidant lycopene which helps fight the oxygen free radicals that cause cell damage.
If you’ve always found grapefruit a little too tart, give this recipe a go its super fast and ridiculously delicious – if not a bit messy in the eating department! I’d love to hear what you think so get in touch on Twitter, Facebook or Instagram!
Grapefruit Breakfast Crumble
1 red or pink grapefruit, halved
30g pecans, chopped
1 tbsp wholemeal spelt flour
1 tbsp raw honey or maple syrup
1 tbsp butter or coconut oil, melted
1/4 tsp almond or vanilla extract
- Pre-heat your oven to gas mark 4/180 degrees, place grapefruit halves on a baking tray.
- Mix the pecans, oats, flour, honey/maple syrup, melted butter/oil and chosen extract together until throughly combined.
- Divide the mixture in half and carefully pile on top of each grapefruit half.
- Bake for 15 -20 minutes until the mixture is browned and the grapefruit is soft.