Raspberry Crumble

Raspberry Crumble (4 servings)

Raspberry Crumble Ingredient:

75g/3oz/1/4 cup brown rice flour
50g / 2oz / 4 tbsp soft margarine
25g/ 1oz / 1/4 cup buckwheat flour
25g/ 1oz / 1/4 cup millet flakes
25g/ 1oz / 1/4 cup hazelnuts, roughly chopped
75g/ 3oz / 1/3 cup soft light brown sugar
5ml / 1 tsp ground ginger
3 fresh peaches, stoned and cut into wedges
225g / 8 oz / 1 1/3 cups raspberries
60 ml / 4 tbsp fresh orange juice

Raspberry Crumble Nutritional Information (Per Portion)

Energy          - 369 Kcals/1546 kJ
Fat, Total      - 14.1g
saturated fat   - 2.5g
Protein           - 4.8
Carbohydrate - 57.5g
Fiber               - 3.1g

Raspberry Crumble

1. Preheat the oven to 180 degree C / 350 degree F / Gas 4. Grease a 1.2 leter / 2 pint / 5 cup pie dish. Place the rice flour in a bowl and rub in the margarine until the mixture resembles breadcrumbs.

2. Stir in buckwheat flakes, millet flakes, hazelnuts, 50g/20z / 1/4 cup of the sugar and ginger. Mix well.

3. Mix the pancakes, raspberries, orange juice and remaining sugar together and place in the dish. Sprinkle the crumble over the top, pressing it down lightly. Bake for 30-45 minutes, until the crumble is lightly browned. Serve warm and cold.

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