(vegan) berry buckwheat crumble. It is funny how (food) inspiration rolls. My favourite buckwheat pancakes lead to the development of my raspberry ‘n buckwheat scones, which (most definitely) inspired me to make this berry buckwheat crumble. And what a burst of flavour it is.
Fresh berries (particularly blackberries) are in abundance here in Mexico right now. This past weekend (following a short trip to the countryside), we came back with a kilo (or two) of the best looking (and of course tasting) blackberries I’d seen in a while.
And so it’s been a (merry) berry week.
And talking crumble here- ’tis one seriously scrumptious (and healthy) go-to breakfast treat, which is not only vegan but also gluten-free. With antioxidants from every angle you see it (think both in berries and in buckwheat), this is not only on the yummy side- but also on the (highly) nutritional one. And for the winter months, a hint of rosemary will serve as the high-ending note.
Enjoy with a good glass of cold almond milk (with a touch of ground cinnamon on top!)
click through for recipe
for the filling
200 g (~ 1 1/3 cup) blackberries
100 g (~ 2/3 cup) raspberries
45-60 mL (3-4 TBS) agave nectar (to taste)
juice and zest of half a lemon
1 tsp vanilla extract
1 tsp unbleached flour
1 TBS fresh rosemary, finely chopped (optional)
for the topping
70 g (1/2 cup) buckwheat flour
50 g (1/2 cup) quick cooking oats (gluten-free)
2 TBS evaporated cane juice (or stevia to taste)
1/4 tsp baking powder
1/4 tsp ground cinnamon
pinch of fine sea
45 mL (3 TBS) grapeseed oil
30 mL (2 TBS) almond milk
1/2 tsp vanilla
Preheat oven to 180°C (350°F)
In a bowl, mix together gently the blackberries, raspberries, agave nectar, flour, lemon zest and juice, vanilla extract and rosemary (optional).
In a separate bowl, wisk together thoroughly the buckwheat flour, oats, cane juice, baking powder, ground cinnamon and salt. Add the grapeseed oil, almond milk and vanilla extract and mix together until crumbly in texture.
Divide berry mixture into four 10 cm (4 inch) diameter ramekins (or one 20 x 20 cm dish) and evenly cover with the buckwheat crumble.
Bake for 30 minutes, or until top is golden brown and berries are bubbling. Serve warm.
IMPORTANT NOTE: while I provide measurements in both grams and cups throughout my recipes, I tend to favour weighing the ingredients for greater precision. Measuring by cups depends on too many variables (starting with how you pour the flour) and can be imprecise. I therefore highly suggest following the metric measurements for best results.