Crafted with the Low FODMAP diet in mind, this delectable and simple Blueberry Crumble is a guaranteed crowd-pleaser. It's also a great option for those following gluten-free diets, thanks to the use of gluten-free plain flour and quinoa flakes.
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Prep Time: |
5 minutes |
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Cook Time: |
30-35 minutes |
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Serves |
6 |
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Difficulty Level |
easy - medium |
INGREDIENTS
- 4 cups / 600g blueberries (fresh or frozen)
- ¼ cup lemon juice (from 1 lemon)
- 1 tbsp / 13g corn starch (optional, to thicken the filling)
- 1 cup / 120g gluten free plain flour
- ¾ cup / 70g quinoa flakes
- ⅓ cup / 70g Lakanto Classic Monkfruit Sweetener 1:1 White Sugar Substitute
- ⅓ cup / 60g coconut oil
- 2 cups / 500g coconut yoghurt, for serving
METHOD
- Preheat your oven to 190°C (375°F).
- In an oven-safe baking dish, add the blueberries, lemon juice, and corn starch (if using). Toss together until the blueberries are evenly coated.
- In a mixing bowl, combine the flour, quinoa flakes, Lakanto Classic Monkfruit Sweetener, and coconut oil for the crumble topping.
- Work the coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping over the blueberry filling in the baking dish, covering it evenly.
- Bake for 30-35 minutes, or until the filling is bubbling and the crumble topping is golden brown.
- Remove from the oven and let cool for a few minutes before serving.
- Serve the Blueberry Crumble warm, accompanied by a dollop of coconut yoghurt on top.
Tips
- Can be used with regular plain flour if you don't require this to be gluten free.
Approx. Nutritional Information Per 220g Serve 400 kcal / 21g fat / 44g carb / 3g protein / 15g sugar / 4g fibre
RSLA0389*