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crumble salé huile de coco vierge

Savoury Virgin Coconut Oil Crumble

Recipe from our collection "Maison Orphée's Pantry" collection with Esther Samson

Preparation time: 15 minutes

Yield 2-3 servings


What's better than a crunchy touch to spice up a salad! This sweet, salty and spicy topping will bring the perfect touch of texture to all your salads.  



  • 60 ml (1/4 cup) pistachios, coarsely chopped
  • 60 ml (1/4 cup) pumpkin seeds
  • 2.5 ml (1/2 tsp.) coriander seeds
  • 2.5 ml (1/2 tsp.) cumin seeds
  • 5 ml (1 tsp.) smoked paprika
  • 5 ml (1 tsp.) Garam masala
  • 30 ml (2 tbsp.) maple syrup
  • 30 ml (2 tbsp.) virgin coconut oil

Savoury crumble with virgin coconut oil



    1. In a skillet over medium-high heat, add the coriander seeds and cumin seeds. Heat for 1 minute. Add the pistachios and heat for another 2 minutes.
    2. In the same pan. Add the maple syrup, the coconut oil, the smoked paprika and the garam masala. Cook for 3-4 minutes.
    3. Remove from the pan and heat on parchment paper. Season with salt. Let cool completely. Once cooled, break into pieces and serve.

    Serve with salads, soups, pasta or eat it with a spoon - we won't judge! 

    Photo credits Le Refuge

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