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(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.

serves 4

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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.

a bit more #gnom-gnom:

(vegan 'n gluten free) salted chocolate tarts
(vegan) ginger 'n apple whole wheat muffins
(vegan) pear 'n cranberry crumble
(vegan) tipsy truffles

by Paola in breakfast gluten free vegan

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  1. November 21, 2012

    Paola, this look really incredible. I also bet it tastes amazing…when you have your dishes wiped clean, it can mean only one thing!

    Technically buckwheat is gluten-free; as it’s not a grain but instead a close relative of rhubarb.
    Thus, assuming one can find a buckwheat flour that is not mixed with wheat flour, and assuming that the oats have not been contaminated with gluten, this crumble is not only vegan but also completely gluten-free: which makes it even more awesome!

    • Paola #
      November 21, 2012

      I know right?! You actually gave me the idea of starting a gluten-free section and have included these here. I believe Red Bob’s Mill actually guarantees that their buckwheat and oats are completely gluten free (something which Quaker does not…).

      ps. yes, they were seriously amazing haha ;)

  2. November 22, 2012

    Oh yes, these sound right up my flavour alley. Love love love buckwheat and that photo with the juices oozing out, is just too much!! must make these immediately!

  3. November 23, 2012

    I see that there are a couple more left just for me!!
    Oh, this looks so yummy!
    P.S. The Mexican Pumpkin Pie was amazing. Note the word “WAS” here! :-)

    • Paola #
      November 23, 2012

      Oh Lisa I am so glad it turned out well! Hope you and your family had a wonderful day

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