Preheat your oven to 350 degrees F (180 degrees C).
Roughly chop the
Hazelnuts (1 3/4 cups)
and cut the
Butter (1/2 cup)
into small cubes. Set these ingredients aside for later.
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.
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)
Rice Malt Syrup (1/2 cup)
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.
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.
Once cooked, take the crumble from the oven and let it cool for 5 minutes.
Serve with freshly torn mint leaves and
Fresh Cream (to taste)