Strawberries With Greek Yoghurt & Honey-Glazed Nut Crumble

Oh summer, with your sunlight and beach time and barbecues and temptations and swims and late nights but most importantly of all with your strawberries.

It’s like nature has sat down and carefully constructed the sweetest, brightest most delicious dessert specifically for my enjoyment. I LOVE them. And can’t/won’t stop eating them in abundance – two chips a day isn’t overdoing it right? They’re only here for a short time anyway.

After dinner is usually when my sweet tooth hits me… okay, along with the rest of the day from morning to night, but even at the best of times refusing myself dessert is not usually something I’m able to achieve.

Thankfully in finding my love for fresh, nutritious ingredients the earth has kindly provided us there’s no reason to, and this quickly whipped-up combination of strawberries, Greek yoghurt and honey-glazed nuts and seeds makes for the perfect addition to any day.

Strawberries are even among the world’s top superfoods, with enough Vitamin C to supply your body with more than 100% of the RDI in just one 100g serving. Their antioxidant benefits are phenomenal, having particular advantages for the cardiovascular system by protecting the heart and blood vessels from oxidative and inflammatory damage.

Alongside the strawberries you’re getting some excellent heart-healthy fats from the nuts, seeds and coconut oil, as well anti-bacterial and digestive-soothing properties in the honey.

Strawberries With Greek Yoghurt & Honey-Glazed Nut Crumble

1 punnet strawberries, sliced
A few tablespoons Greek yoghurt

1/4 cup almonds
1/4 cup cashew nuts
1/4 cup walnuts
1/4 cup sunflower seeds
1 heaped tablespoon of honey
1 heaped tablespoon of coconut oil

Slice your strawberries and put in a bowl with a decent dollop of yoghurt on top. Up to you how much of both you want, of course – you could easily feed two with this recipe, but if you’re anything like me then an entire punnet of strawbs to yourself is completely reasonable…

Throw the nuts and seeds into a food processor and pulse or blend for only about 10 seconds – you want the nuts chopped and chunky but not finely ground. This will make enough crumble to have leftovers for tomorrow’s dessert. You could halve it but I find my food processor works better with more in there to chop!

Heat a small saucepan or frying pan over a medium heat and melt the coconut oil and honey into it. Throw your nut mix in and stir constantly, coating the nuts in honey and coconut and not allowing anything to burn to the bottom of the pan. Once warm and coated, remove from heat and spoon however much you want over your strawberry and yoghurt concoction.

Take a bite, taste that goodness and smile! The perfect treat.


– Samantha Bluemel, Undone Girl

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