2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
Tweaked from: Here
100g Berries e.g. Strawberries, Raspberries, Blueberries etc.
12g Ground Almonds
17g Coconut Four
17g Shelled Hemp Seed
1 Tbsp Cold Butter, Chopped
1. Pre-heat oven to 170c (No Fan).
2. Place the Berries, Sugar and Water in a pot and cook on a medium heat until soft and the juices have run out of the berries, make sure there’s plenty of liquid as the topping will absorb it as it cooks. Add compote to oven proof dish and set aside.
3. In a bowl mix together the Ground Almonds, Coconut Four, Hemp Seed, Butter and work together with fingers until it resembles breadcrumbs,
4. Sprinkle Crumb Mixture over the Compote and cook for 10-15 minutes until the top is golden brown.
Pingback: Buckwheat Flour Crumble |