Grain-free berry crumble

Prep: 20 mins, Cooking: 40 mins
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Take advantage when it's berry season.

By Food24 May 26 2015
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Ingredients (22)

FILLING:
2 cup mixed berries
1 Tbs xylitol
1 tsp Sheridans gelatine — powder
1 tsp lemon juice
1 tsp honey
1/2 cup water — cold
1/2 tsp cinnamon — ground
TOPPING:
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 linseeds
1 Tbs sunflower oil
1 Tbs pecan nuts — roughly chopped
1 Tbs hazelnuts — roughly chopped
1 Tbs fresh chillies — 573
1 tsp honey
1 tsp xylitol
1 tsp vanilla — extract
salt — just a pinch
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Method:

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.

Serves 4-6.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
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