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This easy crumble is the perfect winter comfort. Serve with a spoonful of thick Greek yoghurt and a hot cuppa.
17 July 2017
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
1 cup Goodness Superfoods Oats & Barley
1 cup almond meal (you can make this yourself in a high-powered blender from 1 cup raw almonds)
1 cup wholegrain flour
1 teaspoon mixed spice
½ cup brown sugar
¼ cup extra virgin olive oil
1 cup frozen raspberries
1 cup frozen blueberries
Line a 20 x 30 cm slice tin with baking paper. Preheat the oven to 180°C.
Combine the oats and barley, almond meal, flour, salt, mixed spice and brown sugar in a mixing bowl.
Add the eggs and extra virgin olive oil and stir with a spoon until well combined.
Tip the mixture into the prepared slice tin, reserving about a cup of the mixture to use as the topping.
Spread the mixture in the tin and using your fingers or the back of a spoon press down firmly to cover the bottom of the tin evenly.
Tip the berries over the top and spread out evenly over the base. Break the raspberries up a little with your fingers as you do so.
Sprinkle the remaining crumble mixture over the top.
Bake in the oven for 35-40 minutes or until golden brown. Leave to cool in the tin for 5 minutes before slipping out onto a wire rack to cool completely.
Cut into slices and serve.
Dr Joanna McMillan is the Nutritional Advisor for Freedom Foods. Freedom Foods is well known for making tasty, allergen-free food.
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