I've made many crumbles in my time, but never with buckwheat flour. It was a success and I'm excited to share the recipe with you.
I've paired this buckwheat crumble topping with fresh strawberries, blackberries, and a sprinkling of fresh mint. The tartness of the berries and the 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 yoghurt or a dairy-free alternative like coconut yoghurt.
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Ingredients
VEG, GF, RSF 
50 mins 
6 Berry Mix
- 500g fresh or frozen blackberries
- 2 250g punnets fresh strawberries
- 1 small bunch of fresh mint
- 3 tbs rice malt syrup
Crumble
- 2 cups buckwheat flour
- 1 ¾ cups roughly chopped hazelnuts
- 125g cold butter, chopped into small cubes
- ¼ cup coconut sugar
- ½ cup rice malt syrup
- 1 tsp baking powder
- 1 tbs vanilla powder
- Large pinch of sea salt
- Fresh cream to serve
Method
- Pre-heat your oven to 180 degrees celsius.
- Slice the strawberries and mix them in a bowl with the blackberries, rice malt syrup, vanilla, a few fresh mint leaves and set aside.
- Mix the buckwheat flour in a bowl with the coconut sugar, vanilla, sea salt and rice malt syrup.
- 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 pre-heated 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.
(You could also swap the butter for coconut oil and serve with coconut yogurt)
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