This crumble is full of ingredients aimed to induce sleep, which might be quite useful during the festive season. It goes well with our Strawberry Sorbet or Deliciously Dairy-free Ginger, Coconut and Banana Ice-Cream. Remember to stone the cherries, though, or someone may break a tooth. A bore maybe – or another soothing mindful exercise.
Find this recipe in my book, The Happy Kitchen: Good Mood Food.
-Serves 6 to 8-
1. Preheat the oven to 180°C.
2. Mix the peaches, cherries and goji berries with the maple syrup and mixed spice. Scatter them across the bottom of a deep soufflé or baking dish.
3. For the topping, mix together the oats, cinnamon, maple syrup, coconut oil and chopped Brazil nuts, if using, making sure everything is evenly distributed. You do not want the mixture to be too wet, as it will become heavy and stodgy. The idea is to create a crumbly topping.
4. Cover your fruit evenly with the oat mixture (the layer should be 3-4cm deep), and press it down gently. Bake the crumble in the oven for 35-40 minutes, or until the crust is golden brown.
Together, over 5 years, Alice Mackintosh and I developed recipes that put around 150 nutritional studies into practice. They’ve helped me to become more energised, less anxious, clearer thinking, more balanced and a better sleeper. Our conversations and experiments led to our book The Happy Kitchen: Good Mood Food.
In it, I share in detail what I have learnt about eating for happiness. By harnessing the power of food to boost my mood, not just on melancholy days, I have been able to stabilise my feelings. Nutrition has become an important element in my holistic approach to staying well.