Do you remember your discovery of roasted garlic? You put it on everything for about a week, right? It is my pleasure to introduce to you the new roasted garlic: Paleo Crumble Topping!
So far, I’ve used these golden nuggets to crown:
We’ve established that this Paleo crumble topping is easy and delicious, but it gets better: this recipe contains no nuts, dairy, eggs or sugar! That is quite a feat for a grain-free recipe.
Soaking the sunflower seeds removes the phytic acid and enzyme inhibitors. Using the wet seeds directly in the dough eliminates the usual step of dehydrating them after soaking. Best of all, this crumble topping contains no menacing allergens and boasts metabolism-boosting, appetite-satiating, and nourishing ingredients.
Paleo Crumble Topping
Serves: 1 cup, for about 3 servings. Easily double or triple the recipe.
Ingredients
- ½ cup sunflower seeds, soaked in salted water for at least 8 hours and drained
- 3 Tbs. coconut flour
- 3 Tbs. finely shredded coconut
- 2 Tbs. butter or coconut oil
- 2 Tbs. raw honey
Instructions
- Preheat the oven to 350. Line a cookie sheet with parchment paper. Pulse all ingredients together in a food processor until a soft, smooth dough forms, about 3-4 minutes. The mixture will be crumbly. Taste and adjust stevia, if necessary.
- Pour the dough out onto the cookie sheet. Press and compact the dough into a mass. Break off bits of the dough to form small, crumble-sized pieces.
- Bake for 15-17 minutes, until golden brown. Stir halfway through baking to ensure even browning.
Notes
Oh man. That looks dangerous. Dangerous, I tell you!
Yes indeed… just like your carrot cake cookies 🙂
wow oh wow Lauren! i would definitely top everything with this too!
And it makes it worse that is is just so fast and simple to make!
I LOVE this idea!
Hi Lauren,
These are so darn clever. Really love this idea. And I’m still obsessed with roasted garlic. These certainly look equally addicting. 😉
OMG! It sounds soooo good!
What a great idea! These would be perfect to throw on top of salads or really any dish for a little extra flavor.
Where can I find the carrot cake cookie recipe? Thanks so much
The carrot cake cookies I referred to in the previous comment are from Themommybowl.com: http://themommybowl.com/2012/06/28/carrot-cake-cookies/
Would this work with other nuts? Allergies to sunflower seeds, peanuts and cashews….
Yes, certainly. Pecans would be a lovely substitute, and almonds would work as well. Just soak the nuts overnight and proceed with the recipe. I would recommend using a heaping half cup of nuts because the sunflower seeds are more condensed in the measuring cup–if that makes sense. I hope you enjoy!
Pinned it! 😉 Can’t wait to try it. We don’t do nuts or seeds here, but I plan to try it with some type of seed or nut sprouted. I think this will be my inspiration to *finally* try sprouting them, so we can try eating them again!
Thanks Lauren!
I love this recipe because I don’t have to soak and sprout the seeds… that takes forever! It is so convenient to just throw the soaked seeds right into the batter. You get all the benefits of sprouting the seeds, without the hassle of dehydrating them. I hope you enjoy the recipe!
Hi Lauren!
I just found your site and am really enjoying your unique recipes. This looks so delicious…I am contemplating the many foods I could sprinkle this on. Thank you for the recipe!
I’m glad you like my recipes! Thanks for the thoughtful comment!