in Dessert Recipes

Tini's fine currant crumble

updated

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Ingredients for 4 servings:

  • 75 g coconut oil
  • 75 g raw cane sugar
  • 1 pinch of cinnamon
  • 50 g potato flour
  • 40 g buckwheat flour
  • 20 g chia seeds
  • 20 g puffed amaranth
  • 20 g macadamia nuts, ground
  • 500 g currants, red

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

gluten-free, vegan, suitable for allergy sufferers

Melt the coconut oil in a saucepan over low heat. Meanwhile, combine the dry ingredients in a bowl. Add the melted coconut oil and mix everything together. Wash and deseed the currants, then place them in a baking dish. Sprinkle with a little more raw cane sugar, if desired. Spoon the previously mixed mixture from the bowl over the top. Bake in a preheated oven at 200°C (top/bottom heat) for about 20-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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