Updated: Jun 11, 2020
The Milk Bar cookie crunch layer on top of their cakes is iconic! So, I decided to make my version of the crumb topping for my morning smoothies. I made a coconut chia pudding with a thick pink pitaya smoothie, and then I topped it off with this colorful crumble. It might just be the perfect birthday morning breakfast!
1/4 cup gluten free all-purpose flour (I used Bobs Red Mill)
1/4 cup granulated sugar or coconut sugar
1 tablespoon light brown sugar
2 tablespoons vanilla protein powder (I used Vega Sport Vanilla Protein Powder)
2 tablespoons desiccated coconut
2 tablespoons gluten free rolled oats
2 tablespoons rainbow sprinkles
1/4 teaspoon baking powder
Pinch of salt
1 teaspoon vanilla extract
1/4 grape-seed oil or neutral flavored oil
Method of Preparation:
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
Combine all of the dry ingredients in a medium bowl.
Add the vanilla extract and oil, combine using your hands until the mixture comes together and forms crumbs. It should hold together when squeezed in your fist, if it is too crumbly add a touch more oil until it pulls together.
Crumble the cookie mixture onto the parchment paper, squeezing to compact the mixture to form various sized crumbs.
Bake for 10 to 12 minutes or until lightly golden. The crumbs will firm up as they cool.
Allow to cool on the baking sheet before transferring to an airtight container for storage.