To make the crumble:
In a pot heat:
1/2 cup millet grains (you could swap this for oats or rice, if you wanted)
1 tin of coconut cream
1 cup of milk (make it DF and use a DF milk or extra coconut cream and water)
Boil for about 30 minutes, or until the millet is soft. Add extra milk or water if needed.
1- 3tbsp of sugar (depending on how sweet you like it)
1 capful of vanilla essence
1 cup of almond flour/ground almonds
1 cup desiccated coconut
To prepare the fruit:
In a pot with a little bit of water, heat until soft:
feijoa’s, chopped and peeled (I used 15)
figs, chopped and destalked (I used 10)
Cook until soft and mushy.
Add 3 – 4 tbsp chia seeds, to help absorb the moisture and give it a more jam like texture.
Pour into a largeish glass/pyrex or similar dish.
Spoon the crumble mix on top.
Bake in the oven on 180 degrees C, for 30 to 40 minutes or until the top is golden brown and the crumble is hot all the way through.
Time in the kitchen: 20 minutes plus cook time.