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An aerial macro image of a gluten free breakfast crumble on bananas in a mini skillet.

Gluten free breakfast crumble

Gluten free, FODMAP friendly, vegan adaptable, low lactose 
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Food Intolerance Friendly
Servings 2 people

Ingredients
  

INGREDIENTS:

  • 4 bananas of your choosing (or berries, see intro) there is enough crumble for large or small, underripe or overripe
  • 3 tablespoons quinoa flakes
  • 2 tablespoons tapioca flour
  • tablespoon brown sugar
  • 1/2 teaspoon baking powder
  • 30 g good quality butter room temperature
  • 1/2 teaspoon vanilla bean paste
  • optional: 1/2 teaspoon of the spice of your choice I’m looking at you, cinnamon or nutmeg

Instructions
 

  • Preheat the oven to 180C/356F.
  • Gently peel and slice the bananas lengthways (I hold the curve of the bare banana in my hand and gently slice down from the top down, longest side of the banana first) and place them on a lined baking tray. Cook for 20 minutes or until golden and cooked through, but still firm-ish.
  • Mix the dry ingredients together in a small bowl, add the vanilla bean paste, and use your hands to rub the butter into the mixture, until it is crumbly but still in solid form (rather than melty butter)
  • Next, arrange the cooked bananas in a small oven proof vessel of your choosing, and sprinkle the crumble over the top. Keep in mind that the crumble spreads, in the event that you want to see banana. I get it. Aesthetics.
  • Place the crumble in the oven for an additional 10-15 minutes, depending on how crisp you like your crumble. Serve with coconut yoghurt and Nutella or melted dark chocolate. Or you know, whatever the hell you want to serve it with.
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