BERRY AND BUCKWHEAT CRUMBLE

Jacqueline Alwill

Brown Paper Nutrition

The beautiful Evie of @evieandginger is creating magic with all the heavenly ingredients that the spring season brings and this week it’s a Berry and Buckwheat Crumble. Oh my yum…Over to the lovely creative lady herself for an intro to this dish…

There’s nothing better than dessert for breakfast and here’s one you can feel good about eating! This almost-paleo berry crumble (just sub the butter for coconut oil) is fructose-free, gluten-free and packed with antioxidant-rich berries. The roasted buckwheat on top makes it super crunchy and, because it’s free from refined sugar, maple syrup or honey, it’s not too sweet underneath. Perfect for breakfast with coconut yoghurt.

Oh, and you can eat it for dessert too!

Enjoy,

Evie and Jacq x

BERRY AND BUCKWHEAT BREAKFAST CRUMBLE

Makes 4

500g mix of blackberries and raspberries (frozen works a treat)
1tbs Stevia
coconut oil spray

Topping:

1/2 cup tapioca flour
1/2 cup roasted buckwheat
50g butter or coconut oil
1/4 cup rice malt syrup
1/2 tsp cinnamon

Set the oven to 200*.
Spray 4 small ramekin dishes or small pie dishes with coconut oil spray and set aside.
In a saucepan mix the berries with Stevia and cook over a low heat until just warmed through.
Divide the fruit among the dishes.
In a mixing bowl combine the tapioca flour, roasted buckwheat, butter, rice malt syrup and cinnamon. Mix with your fingers and form a paste.
Divide the topping mixture into four and top the berries in chunks.
Place the dishes on a baking tray.
Bake for 20 mins or until golden on top. Enjoy!