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Buckwheat Apple Porridge

Gluten free

Since healing my gut and regaining my health I will happily enjoy a bit of gluten here and there, whether that be some delicious sourdough bread or some spelt pancakes, but I still like to make my crumbles with buckwheat flour as the flavour is amazing and it behaves just like normal flour.

Buckwheat is also suitable for those with a grain allergy, as it’s actually a plant seed and therefore aptly called a “pseudo-cereal.” As with most seeds, its nutritional value surpasses that of grains. Buckwheat is a good source of magnesium, copper and fibre, magnesium and iron.

INGREDIENTS

Serves 4-6

100g Buckwheat Flour

100g Porridge Oats

50-100g Butter (Keep adding bit by bit until you get the right crumbly texture)

1 tbsp Maple Syrup

Pinch of sea salt.

3 Cooking apples

1/2 tbsp cinnamon

1 punnet raspberries

METHOD

Pre-heat oven to 180 degrees fan.

  1. Make Sure the butter is room temperature, cut into cubes.

  2. Add all of the dry ingredients to a bowl and rub in the butter to get the desired texture. Set aside.

  3. Peel and core your apples and slice in to chunks. Add a splash of water to a pot and add the chopped apples along with the cinnamon and raspberries and allow to stew with the lid on. I like to leave the apples with a bit of bit still, as they will soften further in the oven.

  4. Pour your fruit into a baking dish and add the crumble mixture on top.

  5. Bake for 30 mins or until golden brown.

Grace Bayley