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Berry Buckwheat & Hazelnut Crumble with Fresh Mint

Ingredients

VEG, GF, RSF
50 mins
6

Berry Mix

  • ​​500g fresh or frozen blackberries
  • 2 250g punnets fresh strawberries
  • 1 small bunch of fresh mint
  • 3 tbs rice malt syrup

Crumble

  • 2 cups buckwheat flour
  • 1 ¾ cups roughly chopped hazelnuts
  • 125g cold butter, chopped into small cubes
  • ¼​ cup coconut sugar
  • ½ cup rice malt syrup
  • 1 tsp baking powder
  • 1 tbs vanilla powder
  • Large pinch of sea salt
  • Fresh cream to serve

Method

  1. Pre-heat your oven to 180 degrees celsius.
  2. Slice the strawberries and mix them in a bowl with the blackberries, rice malt syrup, vanilla, a few fresh mint leaves and set aside.
  3. Mix the buckwheat flour in a bowl with the coconut sugar, vanilla, sea salt and rice malt syrup.
  4. Add the chopped butter into the flour mixture and mix in with your fingertips to create a crumbly texture.
  5. Add the chopped hazelnuts to the mixture and stir to combine.
  6. Place the berry mix into a baking dish then sprinkle the crumble mixture on top.
  7. Pop the dish into your pre-heated oven and bake for 30 minutes.
  8. Once cooked, take the crumble from the oven and let it cool for 5 minutes.
  9. Serve with freshly torn mint leaves and fresh cream.

    (You could also swap the butter for coconut oil and serve with coconut yogurt)

Free Resources

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