Cooking Instructions
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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
Roughly chop the
Hazelnuts (235 g)
and cut the
Butter (125 g)
into small cubes. Set these ingredients aside for later.
Step 3
For the berry mixture, slice the
Fresh Strawberries (500 g)
and mix them in a bowl with the
Fresh Blackberries (500 g)
,
Rice Malt Syrup (45 mL)
,
Vanilla Powder (6 g)
, a few leaves of
Fresh Mint (1 bunch)
and set aside.
Step 4
For the crumble mixture, mix the
Buckwheat Flour (240 g)
in a bowl with the
Coconut Sugar (55 g)
,
Baking Powder (4 g)
,
Sea Salt (1 pinch)
and
Rice Malt Syrup (120 mL)
.
Step 5
Add the chopped butter into the flour mixture and mix in with your fingertips to create a crumbly texture. Add the chopped hazelnuts to the mixture and stir to combine.
Step 6
Place the berry mix into a baking dish then sprinkle the crumble mixture on top. Pop the dish into your preheated oven and bake for 30 minutes.
Step 7
Once cooked, take the crumble from the oven and let it cool for 5 minutes.
Step 8
Serve with freshly torn mint leaves and
Fresh Cream (to taste)
. Enjoy!
