Dig your teeth into this sweet and sour crumble to curb them sweet cravings, the healthy way!
3/4 cup almond meal
1/4cup rolled oats
3 tbs coconut oil
1 tsp vanilla extract
Press into lined 12cmx4.8cm (4.7×1.9inch) small circle tin
Bake 15 mins at 180degrees.
1/2 cup blueberries
1/2 cup raspberries
Boil over medium-high heat until a thick and jam like consistency appears.
Pour over top of base
1/4cup coconut flakes
1/4cyo buckwheat groats
2tbsp coconut oil
1tbs coconut sugar
Mix and press on top of filling
Bake for 25 mins at 180degrees.
Cool and refrigerate in tin as the crumble will solidify in the fridge.
NOTE:Can also be served freshly warm crumble will just be extra crumbly! You might want to put a bit less crumble on if serving warm.
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