Grain-free berry crumble
|2 cup||mixed berries|
|1 tsp||Sheridans gelatine — powder|
|1 tsp||lemon juice|
|1/2 cup||water — cold|
|1/2 tsp||cinnamon — ground|
|1/2 cup||almond flour|
|1/2 cup||desiccated coconut|
|1/4 cup||butter — melted|
|2 Tbs||almonds — flaked|
|1 Tbs||coconut flour|
|1 Tbs||pumpkin seeds|
|1 Tbs||sunflower oil|
|1 Tbs||pecan nuts — roughly chopped|
|1 Tbs||hazelnuts — roughly chopped|
|1 Tbs||fresh chillies — 573|
|1 tsp||vanilla — extract|
|salt — just a pinch|
Preheat your oven to 180°C
Put 1/2 cup of cold water and gelatine in a saucepan and stir until the gelatine dissolved. Bring it to the boil.
Once it starts to steam and gently bubble, add the berries, xylitol, honey, cinnamon and lemon juice and allow to simmer for 8 – 10 minutes or until the liquid has reduced a little and the berries start to break down.
Meanwhile, make the crumble topping – In a large mixing bowl, combine all the crumble topping ingredients and mix thoroughly with a wooden spoon until everything is coated and well combined.
Add your berry filling mixture to a pie dish. Dollop the crumble topping over the berry filling, spreading it out evenly over the surface.
Place the pie dish onto a baking sheet as the berry filling tends to bubble up and over the sides while cooking.
Bake in the preheated oven for 20 – 30 minutes or until the topping is browned and crisped up and the berry filling reduced.
Serve warm with ice cream or whipped cream.
Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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