Tag: organic

Oat & Buckwheat Plum Crumble

Why Gluten-free Crumble?

Using oats & buckwheat flour for my gluten-free crumble was an easy choice – first, oats are often used in “normal” crumble & second, buckwheat has a lovely nutty flavour. Long story short, my Oat & Buckwheat Plum Crumble was born. But why Crumble? Well, aside from having lived in the UK, where I ate it many many times, it’s easy to prepare ahead of time, it’s delicious even cold (great as a quick breakfast the next morning) & it’s simply delicious. There aren’t many things I enjoy as much as a good crumble. The soft, gooey & warm filling with the crunchy, yet buttery topping… it’s simply amazing. 

Plum Crumble

I, personally, am a big fan of plums, but you could use any combination of fruit really… A classic is apple crumble. Just make sure to either sauté the apple pieces in a saucepan before or cut them small enough to fully bake in the oven. You can mix apple & pear, apple & blueberries, make a berry crumble with loads of different berries – really, use your favourites. 

Oat & Buckwheat Plum Crumble

easy, gluten-free & vegan crumble - the perfect dessert for any kind of dinner
Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

Crumble Filling

  • 1 kg plums
  • 1 tbsp cinnamon
  • 1-2 tbsp brown sugar / coconut sugar or whatever sweetener you like

Crumble Topping

  • 100 g butter / organic vegan margarine
  • 200 g gluten-free oats quick or instant oats (they should be small)*
  • 100 g buckwheat flour or any other gf flour**
  • 50 g sugar
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • 2-3 tbsp almond slices

Instructions

  • First, pre-heat the oven to 180 degrees. Next, cut the plums into small pieces. Add them to a bowl, together with the cinnamon & sugar. Mix & fill into a casserole dish & set aside.
  • Finally, place the butter (it shouldn't come straight from the fridge, yet not too warm either), oats, buckwheat flower, spieces & sugar in the bowl & mix well until it starts to crumble. I find, it works best, simply using my hands. If you think it's still to wet, simly add a little more buckwheat flour or some more oats. If it's too dry, add a tablespoon of butter.
  • Add the crumble to the casserole, top with some fine almond slices & place it in the middle part of your oven. Cook roughly 20-30 minutes, until the crumble becomes a little brown.
  • Once finished baking, top with some puffed quinoa or millet if you like. Serve with vegan whipped cream (such as coconut cream) or some custard. I can also recomment vanilla or cinnamon ice cream.

Notes

* I like using half millet flakes & half oats. Gives them a lovely taste & millet flakes tend to be smaller, which makes a finer crumble. 
** You can use almost any gluten-free flour. Only corn flour & coconut flour will be difficult, as they need way more moisture than other flours, so you would need to adjust the butter amount accordingly. 
Plum Crumble

I do hope you’ll love this recipe as much as I do. If you do try my gluten-free oat & buckwheat plum crumble, let me know in the comments below or send me an email here. For more recipes click here. 

Happy Baking & Cooking. Until next week.

Love, 

Carolin 💕

Quinoa Buckwheat Granola (gluten-free)

Breakfast is the most important meal of the day! Naturally, it should be celebrated and consumed with a lot of time and without any stress at all. Don’t you think it is important to start relaxed into the day? Won’t the rest of the day be better as well? As work and everything else is already stressful enough, let’s create 15 minutes of peace to enjoy my Quinoa Buckwheat Granola and start into the day – the right way. 

My Quinoa Buckwheat Granola is one of my everyday breakfasts as it’s east to prepare, very satisfying & nutritious. Therefore, it’s suitable for those days, when you don’t have the time to make scrambled eggs, porridge or pancakes, but you still want something great for breakfast. Something, that’ll leave you satisfied, happy & motivates you for the entire day.

Quinoa Buckwheat Granola

The preparation of my Quinoa Buckwheat Granola itself is also easy & can fit everyones needs. Furthermore, it is very easy to adapt to the ingredients you’ve already got at home. In conclusion, there’s no need to go shopping only to make Granola.

Quinoa Buckwheat Granola

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast, Snack
Cuisine: gluten-free, vegan, vegetarian
Keyword: breakfast, gluten-free, organic, vegan, vegetarian, wholefood
Servings: 20 servings

Ingredients

  • 100 g buckwheat groats
  • 150 g quinoa (raw)
  • 150 g rolled oats or other flakes, such as millet flakes
  • 100 g pumpkin seeds
  • 75 g sunflower seeds
  • 50 g chia seeds
  • 100 g mixed nuts (roughly chopped)
  • 75 g coconut chips
  • 100 ml maple syrup or date / agave syrup
  • 75 ml coconut oil
  • 1 tbsp cinnamon
  • 100 g raisins or mix cranberries & raisins
  • 50 g dried apricots (finely chopped)

Instructions

  • First, rinse the quinoa well until the water runs clear. Next, place the quinoa and 300 ml water into a pot and bring to a boil. Once boiling, bring the heat down and let it simmer for around 12 minutes with the lid on. If there's still a lot of water left after 12 minutes, take the lid off and leave on heat until no water is remaining. We want a well-cooked, but fluffy quinoa. Therefore, please refrain from stirring the quinoa too much while cooking. Once done, transfer it to a mixing bowl and let it cool.
  • Next, set a pot with the oil, syrup & cinnaom on low heat. While this slowly heats up, you can add your buckwheat groats, oats, seeds, nuts & coconut chips to the quinoa. Pour in the oil & sirup mixture, combine well and let it soak for about 10 minutes. 
  • Finally, add the mixture to a baking sheet, laid out with parchment paper. I usually spread it around 1 cm thick, but it depends on the size of your baking tray. (If you have enough Granola for more than 1 tray, but not enough for 2, I'd add it all together.)
  • Bake the granola at 160 degrees for 20 minutes. Sir it and bake for another 20 minutes. If it's getting too dark, simply turn down the heat to 140 degrees. (Remember to increase your baking time, if you have more granola on 1 baking tray. You can probably add another 10-15 minutes, giving it another stir after the second 20 minutes.) 
  • Take it out, add the dried fruits and leave it to cool completely. Store it in an airtight container for 4 to 6 weeks. 
    Enjoy with loads of fresh berries & nut milk or some yoghurt. 

A little ingredient recommendation

With time, I tried many different brands & I am set on some favourites now. Please find some recommendations below (affiliate advertising):

If you have any other favourites, let me know in the comments below! 🙂

I don’t know about you, but I am certainly hungry now!

As always, if you try out my recipe, I’d love to see your version of it!!

 

Happy Cooking,

Carolin 💕

 

P.S.

For more breakfast recipes check out my glutenfree porridge.

 

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Hamburg, Germany