Berry Buckwheat & Hazelnut Crumble with Fresh Mint
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.
Total Time
50min
5.0
1 Rating
Author: Gather & Feast
Servings:
6
Ingredients
•
3 1/2
cups
Fresh Blackberries
or Frozen Blackberries
•
3 1/3
cups
Fresh Strawberries
•
1
bunch
Fresh Mint
•
3
Tbsp
Rice Malt Syrup
•
2
cups
Buckwheat Flour
•
1 3/4
cups
Hazelnuts
•
4.5
oz
Cold
Butter
•
4
Tbsp
Coconut Sugar
•
1/2
cup
Rice Malt Syrup
•
1
tsp
Baking Powder
•
1
Tbsp
Vanilla Powder
•
1
pinch
Sea Salt
•
to taste
Fresh Cream
Cooking Instructions
1.
Preheat your oven to 350 degrees F (180 degrees C).
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.
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.
4.
For the crumble mixture, mix the Buckwheat Flour (2 cups) in a bowl with the Coconut Sugar (4 Tbsp), Baking Powder (1 tsp), Sea Salt (1 pinch) and Rice Malt Syrup (1/2 cup).
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.
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.
7.
Once cooked, take the crumble from the oven and let it cool for 5 minutes.
8.
Serve with freshly torn mint leaves and Fresh Cream (to taste). Enjoy!
Nutrition Per Serving
CALORIES
753
FAT
42.6 g
PROTEIN
14.3 g
CARBS
89.1 g
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