Berry Crumble
Recipes / Sweet
A bowl of warm crumble in the cooler months is the edible version of a hug or hot water bottle! It smells yummy, tastes divine, quickly warms up our autumn/winter bellies, and is a berrylicious sweet treat that you don’t need to feel guilty about. We should also mention - and this deserves a bit of a drum roll, please – that it is gluten free, egg free and easily nut free (if you replace the nuts with seeds) which makes this a real rare gem of a recipe.
Ingredients
350 g (3 cups) berries (blueberries, raspberries, blackberries, mulberries), fresh or frozen
50 g (1/2 cup) rolled oats
50 g (1/2 cup) almonds
25 g (1/4 cup) desiccated coconut
4 dates, pitted
2 tbsp flaxseed, ground
1 tbsp butter/coconut oil
Method
Soak nuts in 250 millilitres (1 cup) filtered water with one tablespoon of apple cider vinegar for a minimum of two hours/up to six hours. Then rinse thoroughly with fresh water. This will increase the digestibility of the nuts and remove any moulds and mycotoxins.
Preheat oven to 180 C.
Grease a baking tray and evenly distribute berries in the tray.
Place all remaining ingredients in a high-speed food processor and blitz until you have a rough, sticky dough.
Sprinkle the crumble mixture evenly over the berries.
Bake for 10 - 15 minutes until slightly brown on top. Be careful not to burn.
Serve with yogurt or cream.
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