When I was strolling through Naturalia in Paris, and noticed the buckwheat flakes, I immediately got so excited and was like, “I have to try these”. Previously I had tried quinoa flakes, which I found so-so, and I had tried buckwheat grouts, which I really didn’t like, but I thought that maybe the flakes would be a bit different.
In my time in France, I’ve relied on a lot of buckwheat products because it’s one of the grains that I can tolerate, and you surprisingly will find it in a ton of products in France. I’ve had crackers, crisps, pasta, crepes, and puffed buckwheat, all products containing only buckwheat as the grain. As you might guess, considering the amount of buckwheat products I’ve tried, I actually really love the taste of it. So I thought, maybe these buckwheat flakes will finally fill that oatmeal craving void I just can’t seem to forget.
And boy was I right!!! I used these flakes to make this sweet, yet tart and buttery buckwheat crumble. The buckwheat adds a lovely texture, and not too strong of a flavor, but a flavor that is reminiscent of oatmeal. Along with the nuts, coconut, sugar, and butter, I’m not sure you would know you weren’t eating oats. This crumble truly was a treat. After years of not having a traditional crumble, this definitely made up for it! I would highly recommend trying buckwheat flakes, or another buckwheat product. You might surprise yourself with just how much you like it!
Gluten-Free Buckwheat Berry Crumble
- 4.5 cups frozen berries fresh work too
- 3 tablespoons potato starch
- 2 teaspoon lemon juice
- 1/4 cup + 1 tablespoon honey divided
- 1/4 cup coconut sugar divided
- 1 cup Buckwheat Flakes
- 1/4 cup cashews finely chopped
- 1/4 cup pecans finely chopped
- 1/4 cup coconut flakes
- 1 teaspoon cinnamon
- 3 tablespoons palm shortening or vegetable based butter such as earth balanced
Heat the oven to 350 F. In an 8x8 casserole pan, add the berries, potato starch, lemon juice, 2 tablespoons of honey, and 2 tablespoons of coconut sugar. Stir well.
Place the casserole in the oven and let cook for 10 minutes, allowing the berries to unthaw. Once done, remove from oven and stir well.
Meanwhile, in a large bowl, mix together the buckwheat flakes, cashews, pecans, coconut flakes, and cinnamon.
In a saucepan over medium heat, melt 3 tablespoons of honey, 1 tablespoon of coconut sugar, and the butter. Once melted, add to the dry mixture in the large bowl. Mix thoroughly. You should obtain a crumb like texture.
Sprinkle the crumb mixture on top of the berries, making sure to cover all areas, even up to the edges. The layer of crumbs should be about 1.5 centimeters thick. It should really cover the entirety of the berries. If you have a little extra crumble remaining at the end, this is okay.
Cook at 350 F for 30 minutes.
Remove from oven and let cool for at least 15 minutes before serving. Dollop with some dairy free whipped cream, or drizzle warm chocolate on top for an extra sweet treat!
Products to help make the magic happen: