Gluten, sugar, soya free
Mother Nature is so on it, she always provides us with balanced nutrients for the season.
Right now the trees are full of scrumptious apples, and an abundance of blackberries.
This recipe was inspired by a short walk in the beautiful wild fields of Somerset.
It’s delicious, nourishing and a fantastic liver and kidneys tonic.
Serve 4-6
For the crumble
5 dessert apples, peeled, cored and sliced
2 cups wild blackberries
2 tbsp maple syrup or honey
1.5 cups of buckwheat four
3 tbsp coconut oil/ghee
1/2 cup almond flour (I just use the pulp of the almond that was left from the almond milk)
1 tsp vanilla
1 tsp cinnamon
Pinch of salt (sea/himalaya)
3 tbsp seeds (pumpkins and sunflower)
Preheat the oven to 180C
Spoon the fruit evenly into a 25cm pie dish mix with cinnamon, salt, and 1 tbsp maple syrup or honey.
Place in the oven for 10-15 minutes till soft.
Place the almond and buckwheat flour, coconut oil and 1 tbsp maple syrup (or honey), vanilla in a bowl, and rub into crumbs using your fingertips.
Add the seeds and mix everything together.
Now sprinkle the topping across the fruit. Bake in the oven for 15-20 minutes more until crisp and brown.
Suggestion: give a bit of the crumble as offering back to nature.
