Gluten-Free Heaven Australia - October 2017

Mixed berry crumble

By Liz Earle GF EF V

Serves 4-6 | Prep 15 mins | Cook 30-40 mins | Calories 504 (per serving)

500g (1lb 1oz) fresh or frozen (defrosted)

mixed berries: e.g. raspberries, blackberries,

strawberries, red currants – add a drizzle

of honey if the fruit is really tart

FOR THE CRUMBLE TOPPING

100g (3½oz) flaked almonds, lightly toasted

50g (1¾oz) ground almonds

a pinch of ground ginger

a pinch of cinnamon

100g (3½oz) wheat-free oats

30g (1¼oz) pumpkin seeds

30g (1¼oz) sunflower seeds

100g (3½oz) rice flour

100g (3½oz) grass-fed butter

1 tbsp muscovado sugar

plain live yoghurt, milk kefir or

double cream, to serve

1 Preheat the oven to 190°C. Tip the fruit into a large

shallow ovenproof dish and set aside. Drizzle with raw

honey if the fruit tastes sharp (especially if using plums or

red currants).

2 For the crumble topping, put all the ingredients into a

food processor and blitz on the pulse setting until mixed,

but don’t overmix – you still need some lumps.

3 Spoon the crumble topping on top of the fruit to cover,

and bake in the oven for about 30-40 minutes or until

bubbling and golden. Remove from the oven, spoon into

serving dishes and serve with plain live yoghurt or milk

kefir – or double cream if it’s a special occasion.

Total fat Saturated Salt Sugar Protein

33.7g 10.7g 0.15g 9g 13.1g