germanvegetarianvia groq
German Buckwheat Crumble
A twist on traditional German desserts, this buckwheat crumble combines the nutty flavor of buckwheat with a crunchy citrusy topping.
⏱50 min🍽6 servings📊medium
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Ingredients
- ●1 cup buckwheat
- ●1/2 cup (dried cranberries) citrusyreconstituted in water
- ●1 cup (almond flour) crumble
- ●1/2 cup (honey) chewy
- ●1 tsp (coconut oil) malaysian
- ●1/4 tsp salt
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, mix together the buckwheat and reconstituted cranberries.
- 3
In a separate bowl, mix the almond flour, honey, coconut oil, and salt.
- 4
Add the crumb mixture to the buckwheat mixture and mix until combined.
- 5
Transfer the mixture to a baking dish and top with an additional layer of the crumb mixture.
- 6
Bake for 35-40 minutes or until golden brown.
- 7
Allow to cool for 10 minutes before serving.