Gluten-free mixed berry crumble
IF I had to pick a dessert of choice, it would have to be anything berry – berry smoothies, berry pancakes, berry pies, berry strudels, berry cakes and berry muffins.
Oh, the list of pleasures is endless. But the list of calories could be too. This gluten-free crumble is the Switzerland in my war of heart and mind. It satisfies the need for a berry blast, but doesn’t blow up the hips.
This recipe is quick, easy, healthy and delicious. It is a nutritional powerhouse with all of the antioxidants, vitamins, minerals and protein.
Fruit mix ingredients
- 1 cup of organic blueberries
- 1 cup of organic raspberries
- 1 cup of organic blackberries
- 1 cup of organic strawberries
- 1/4 cup organic cloudy unfiltered apple juice
- 1 pinch of Celtic sea salt
- 2 tbsp arrowroot starch dissolved in 1/4 cup cold water.
Crumble topping ingredients
- 1/2 cup white rice flour
- 1 cup organic gluten free rolled oats
- 1 cup raw organic walnuts
- 1 cup raw organic almonds
- 1/2 cup raw organic sunflower seeds
- 1/2 cup raw organic pumpkin seeds
- 1 cup shredded coconut
- 1 cup cloudy unfiltered apple juice
- 1/2 cup maple syrup
- 1 tsp natural vanilla extract
Method
Preheat oven to 180 degrees.
To prepare the fruit mix put all ingredients except the arrowroot in a saucepan on a low heat and simmer until reduced. Stir in the arrowroot and stir until thickened.
Pour the fruit mixture into a well-greased baking dish.
To prepare the topping put all of the dry ingredients into a food processor and pulse just a few times to get a crunchy texture – you want lots of big pieces. Fold through the sweeteners and essence to combine.
This delicious recipe was written and provided by Tess Masters, The Blender Girl, who knows all about the fine art of cooking with a blender for whizz-bang results. You can find out more at Healthy Blender Recipes.
