Feijoa & Raspberry Crumble

Feijoa & Raspberry Crumble

What you need:

½ cup rolled oats (gluten free)

¼ cup buckwheat flour

¼ cup shredded coconut

1 tsp cinnamon 

2 tbsp coconut oil (melted)

2 tbsp rice malt syrup

½ tsp pure vanilla extract

1 cup of berries (I used raspberries)

1 cup of feijoas*, flesh only

Feijoa & Raspberry Crumble 2

What to do:

Preheat oven to 180°C 

Pour berries & feijoas into ceramic baking dish 

In a bowl mix together all dry ingredients

Stir in wet ingredients and combine well, use your fingers to get all the mixture combined

Cover fruit with mixture and place in oven for 25-30 minutes or until top in brown and crunchy

ENJOY! S xx

*Feijoa’s are considered high FODMAP. If you have trouble with Fructose use an extra cup of berries instead of feijoa’s

Berry Crumble

I remember during high school I would always request for mum to make apple crumble for us. Apples used to be my thing so this dessert was an absolute favourite. Mum’s version was also pretty healthy and she would always make a gluten free one for me and a gluten one for my sister (who back then wouldn’t really touch anything gluten free).

So I decided to make a lower FODMAP version without any refined sugar. It was AMAZING!! Still totally obsessed with a crumble!!

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What you need:

½ cup rolled oats (gluten free)

¼ cup almond meal

¼ cup shredded coconut

1 tsp cinnamon 

2 tbsp coconut oil (melted)

2 tbsp rice malt syrup

½ tsp pure vanilla extract

2 cups of mixed berries (I used blueberries and raspberries)

What to do:

Preheat oven to 180°C 

Pour berries into ceramic baking dish 

In a bowl mix together all dry ingredients

Stir in wet ingredients and combine well, use your fingers to get all the mixture combined

Cover berries with mixture and place in oven for 25-30 minutes or until top in brown and crunchy

ENJOY! S xx