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RECIPE
13 INGREDIENTS8 STEPS50min

Berry Buckwheat & Hazelnut Crumble with Fresh Mint

5.0
1 Ratings
The tartness of the berries and freshness of the mint play nicely with the nutty, earthiness of the buckwheat and hazelnuts. The combination is delightful! I like to serve it warm with fresh organic cream, but you could also serve it with yogurt or a dairy free alternative like coconut yogurt.
Berry Buckwheat & Hazelnut Crumble with Fresh Mint Recipe | SideChef
The tartness of the berries and freshness of the mint play nicely with the nutty, earthiness of the buckwheat and hazelnuts. The combination is delightful! I like to serve it warm with fresh organic cream, but you could also serve it with yogurt or a dairy free alternative like coconut yogurt.
Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/
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Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/
50min
Total Time
$2.98
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
3 1/2 cups
Fresh Blackberries
or Frozen Blackberries
1 bunch
3 Tbsp
Rice Malt Syrup
1 3/4 cups
Hazelnuts
1/2 cup
Cold  Butter
1/2 cup
Rice Malt Syrup
1 tsp
Baking Powder
1 Tbsp
Vanilla Powder
1 pinch
to taste
Fresh Cream
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Nutrition Per Serving

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CALORIES
753
FAT
42.6 g
PROTEIN
14.3 g
CARBS
89.1 g

Cooking Instructions

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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
Roughly chop the Hazelnuts (1 3/4 cups) and cut the Butter (1/2 cup) into small cubes. Set these ingredients aside for later.
Step 3
For the berry mixture, slice the Fresh Strawberries (3 1/3 cups) and mix them in a bowl with the Fresh Blackberries (3 1/2 cups) , Rice Malt Syrup (3 Tbsp) , Vanilla Powder (1 Tbsp) , a few leaves of Fresh Mint (1 bunch) and set aside.
Step 4
For the crumble mixture, mix the Buckwheat Flour (2 cups) in a bowl with the Coconut Sugar (1/4 cup) , Baking Powder (1 tsp) , Sea Salt (1 pinch) and Rice Malt Syrup (1/2 cup) .
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!
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Nutrition Per Serving
Calories
753
% Daily Value*
Fat
42.6 g
55%
Saturated Fat
12.6 g
63%
Trans Fat
0.0 g
--
Cholesterol
45.0 mg
15%
Carbohydrates
89.1 g
32%
Fiber
14.5 g
52%
Sugars
35.3 g
--
Protein
14.3 g
29%
Sodium
121.8 mg
5%
Vitamin D
--
--
Calcium
180.7 mg
14%
Iron
5.3 mg
29%
Potassium
763.7 mg
16%
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