A deliciously sweet berry crumble with the perfect crunchy Buckinis topping! Perfect served warm with a dollop of coconut milk yoghurt or icecream.
Breakfast
Desserts
Berry Buckinis Crumble
By Ashley, Gather & Feast
- 2 cups fresh strawberries, sliced
- 50g frozen raspberries
- 250g frozen blackberries
- ¾ cup Coconut Sugar
- 1 tbs Vanilla Powder
- 2 cups Berry & Cacao Buckinis Cereal
- 1 cup buckwheat flour
- ⅔ cup Coconut Sugar
- 1 tsp Vanilla Powder
- 1 tbs cinnamon
- ¾ cup Coconut Oil, melted
- 2 tbs pure maple syrup
- ½ tsp sea salt flakes
- Coconut yogurt or icecream to serve
- Step 1Preheat your oven to 170 degrees celcius.
- Step 2Add the sliced strawberries, raspberries and blackberries into the dish you will be baking the crumble in. Stir through the coconut sugar and vanilla powder and then set aside.
- Step 3In a large mixing bowl add the crumble ingredients and mix well to combine. Scatter the crumble mixture over the berries.
- Step 4Place the dish into the preheated oven and bake for 45 minutes.
- Step 5Once the crumble is golden brown and slightly bubbling remove it from the oven. Serve warm with coconut yoghurt or icecream.
