A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
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Saturday, 4 May 2013

Black Cherry Blueberry Crumble...

Nothing like a crumble to make you feel all warm and snuggly inside on a cold wet stormy Autumn night.

   3 cups blueberries
   2 cups cherries,pitted and halved
   2 tbsp GF/WF plain flour
   1 tbsp low GI cane sugar or 2 tsp agave nectar
   1 tbsp low GI cane sugar or 2 tsp Agave nectar
   1/3 cup GF/WF plain flour
   1/3 cup whole rolled oats- GF/WF, yeast free
   2 tbsp vegan spread
  1. Preheat oven to 180°C. Combine the flour,sugar and fruits in a large mixing bowl.Transfer them in to the baking dish or individual ramekins. Bake in preheated oven for 15-20 minutes or until cherries are tender and blueberries are releasing juices. Remove from oven.
  2. Make crumble topping: Combine flour, sugar, vegan spread and rolled oats in a mixing. Using your fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs.
  3. Sprinkle the crumble mixture evenly over the fruit mixture ,about a tablespoon on each of the ramekins, press gently.
    Bake for 25-30 minutes until the crust is lightly brown and the fruit is tender and juices are bubbly and oozy.
    Serve warm on it's won or with a dollop of whipped coconut cream or cashew almond coconut cream.

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