Blackberry ricotta casserole with amaranth crumbles

Ingredients for 4 servings:

• 250 g ricotta
• 250 g sour cream
• 4 tbsp maple syrup
• 1 pack of pudding powder
• 2 eggs
• 400 g blackberries
• 50 g butter
• 50 g raw cane sugar
• ½ tsp vanilla powder
• 1 pinch of ginger powder
• 1 pinch of cinnamon powder
• 2 tbsp almonds, ground
• 5 tbsp amaranth, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

gluten-free

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Whisk together the ricotta, sour cream, maple syrup, custard powder, and eggs until creamy. Pour into a greased baking dish. Distribute the blackberries evenly on top. Bake for about 30-40 minutes, until slightly set. If the mixture begins to brown, reduce the heat. Meanwhile, prepare the crumble topping from butter, sugar, almonds, amaranth flour, and spices. If it’s not crumbly enough, add a little more flour. Sprinkle the crumble topping over the casserole and continue baking until crisp. Serve with vanilla sauce or ice cream, preferably vanilla, cinnamon, or nut.