Raw Ginger-Nut Crumble

By Recipe & words by Nicola Galloway

Raw Ginger-Nut Crumble

Raw Ginger-Nut Crumble. Ginger is the perfect winter spice. Try it in a comforting crumble packed with raw goodness.

Raw Ginger-Nut Crumble

Ginger has been used in traditional medicine for millennia. It is known to assist digestion, and is particularly helpful in reducing gas and bloating. It can also be effective in eliminating nausea and motion sickness, and is often used as a cold and flu tonic. If you suffer from cold extremities in winter, ginger is your spice as it increases blood flow around the body.

Ginger is another one of nature’s panaceas, with the added bonus that it is easy to obtain and is relatively inexpensive. Winter is a great time to include more ginger in your diet. Add it to soups and curries and make pungent ginger tea to sip on cold mornings.

Serving suggestions:

• At the first sign of a cold or to boost circulation, make ginger tea. Simmer 2 cups of water with 1 tablespoon of grated fresh ginger for 5 minutes. Strain and drink; sweeten with maple syrup if desired.

• Add ground ginger to your muesli mix, or stir freshly grated ginger into bircher muesli.

• Make a warming ginger miso soup. Heat 4 cups of water in a saucepan. Add a selection of seasonal vegetables of your choice, cubed tofu and 12 thin slices of fresh ginger. Once the vegetables are soft, remove from the heat and stir in 2-3 tablespoons of miso paste to taste. Serve immediately.

Raw Ginger-Nut Crumble

Serves 4

These individual crumbles can be eaten cold or gently heated in a 50°C oven. If heating, do not go over 50°C or the beneficial enzymes found in raw food will be destroyed.  



3 firm pears, cored and quartered

½ cup frozen berries

1 tbsp fresh ginger, finely grated

squeeze of lemon juice

1 tsp maple syrup



½ cup Brazil nuts

½ cup coconut flakes

¼ cup raw buckwheat groats* 

1 tsp ground ginger

1 tsp virgin coconut oil 

6 fresh medjool dates, chopped (or 10 dried dates)



  1. Use a mandoline to slice pears thinly, or slice by hand. Place pear slices and berries into
    a bowl. 
  2. Squeeze grated ginger so juice runs over fruit. Set aside ginger flesh for the crumble. Add a squeeze of lemon juice and maple syrup, gently toss fruit to combine. Set aside.
  3. To prepare crumble, place nuts, coconut, buckwheat, a pinch of sea salt and ground ginger into a food processor. Blitz until coarsely ground. Add reserved ginger flesh, coconut oil and dates, pulsing until the mixture resembles crumble. 
  4. To assemble, divide half the fruit mixture between 4 glasses. Top with half of the crumble. Repeat, finishing with a layer of crumble. Serve immediately.

* Buckwheat is naturally wheat- and gluten-free, despite its misleading name. It is available from most organic stores and some supermarkets. You can substitute buckwheat groats with extra nuts if it
is unavailable. 


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