Breakfast Power Crumble

Autumn has arrived in full force, and even though the colder weather suits me, I actively do cold exposure and include the Wim Hof method in my routine, a warm snack now and then goes down more than well. Especially as a reward after a run in nature and a few minutes spent in ice-cold water, when the metabolism is working at full speed. I came up with one of the very quick and warming sweet recipes back in the summer, but I decided to include it only now, when it fits perfectly. Of course, even now I did not want to burden the body unnecessarily, so I left out both milk and gluten.

The base of the recipe is gluten-free nut flours combined with our almond cream, cinnamon and fruit. I deliberately did not use crushed nuts, which are a rich source of polyunsaturated fatty acids but are unstable when heated and oxidise. Such oxidised fats are discussed in connection with damage to the vessel wall and its inflammation, where the otherwise very necessary cholesterol then settles, which is described as part of how atherosclerosis develops and, in the worse case, blocked vessels. From my point of view they are therefore better eaten without any heat treatment. The biochemical details were described by our ambassador Silvia Horecká in this article.

Nut flours, on the other hand, are made from the press cake, partly stripped of fat, so the oxidation effect is very much lower and they are a suitable replacement for ordinary gluten flours.

Method:

1. Heat the oven to 200° C .
2. Wash the fruit, let it drain, sprinkle it with lemon juice and put it into a baking dish
3. In a bowl mix the flours, collagen and cinnamon
4. Add the almond cream and maple syrup and make a crumble
5. Bake for 15 minutes.
6. Done! Just take it out, let it cool and, ideally, eat it while it is still warm

Crumble tastes good in any season; we tried it back in the summer with fresh blueberries, and now I recommend swapping in seasonal fruit — pears, apples or plums.

Extra tip:

I think that if I am going to eat a sweet snack, it should give my body much more than just empty calories, sugar and fat. Nutritionally this crumble is already enriched with the functional ingredient Powerlogy Natural Collagen 300 g, which adds protein and a full range of important amino acids. And if you fancy a bigger biohacker experiment, instead of the classic almond cream you can use its upgraded version Powerlogy Almond Cream 330 g.