10 to 12 organic strawberries, washed, de-stemmed, and sliced
2 cups apple juice
1 Tbsp kuzu, diluted in 2 Tbsps cool water
1 cup organic rolled oats
1/4 cup walnuts, roasted and chopped
1/4 cup almonds, roasted and chopped
1/4 cup pecans, roasted and chopped
2 to 3 Tbsps brown rice syrup
2 to 3 Tbsps barley malt
pinch of sea salt
Place the strawberries, apple juice, and sea salt in a pot. Cover and bring to a boil. Reduce the flame to low and simmer several minutes until the strawberries are tender.
Add the diluted kuzu, stirring constantly, until the juice is thick and translucent.
Heat a dry skillet and roast the oats for several minutes, stirring constantly to prevent burning and to evenly roast. Place the oats and nuts in a mixing bowl.
Heat the syrup in a saucepan. When it comes to a boil, reduce to low and simmer for 2 to 3 minutes. Remove and pour the hot syrup over the oat-nut mixture. Mix thoroughly.
Place the cooked fruit in a baking or casserole dish and sprinkle the crunch mixture on top. Bake at 375 F for about 10 minutes until the crunch is slightly browned.
Remove and allow to cool. Serve warm.
Michio and Aveline Kushi