I seem to always be experimenting with different ingredients and flavor combinations, and my latest creative success is this buckwheat and berry crumble. I have made many crumbles in my time but never with buckwheat flour so decided to give it a go. I've teamed this buckwheat crumble topping with blackberries and blueberries. You could certainly try rhubarb or raspberries in any combination. The tartness of the berries and lemon added, play nicely with maple and the nutty, earthiness of the buckwheat and pecans. The combination is delightful! I like to serve it warm with heavy whipped cream, but you could also serve it with yogurt or a dairy free alternative like coconut yogurt. You could certainly replace the buckwheat flour with any combination of flour.
Buckwheat flour, if you have never tried it, is the seed of a flowering fruit that is related to rhubarb and sorrel. It's completely gluten-free and unrelated to wheat and all the grasses in the wheat family. So it's a popular substitute for wheat for those who are gluten-intolerant. (I have to be careful that there is no cross contamination for my gluten free husband.) Toasted buckwheat has an intense taste - like darkly toasted bread or a hoppy beer. Also good in this crumble but can take over other flavors.
Buckwheat flour is very high in nutrients, and it has even more fiber than oatmeal. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11
Ingredients - feeds 2 people (this easily can be doubled)
1 cup blueberries (fresh or frozen)
1 cup blackberries (fresh or frozen)
1 teaspoon lemon juice
1 teaspoon lemon zest
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1/3 cup buckwheat flour (gluten free)
1/2 cup chopped pecans
3 tablespoons of chilled butter (cut into patties)
2 tablespoons maple sugar
1/4 teaspoon salt
1/4 teaspoon cardamon
Combine all filling ingredients and pour into a 8 1/2x 6 1/2 Pyrex Pan.
For the crumble, add buckwheat, chopped pecans, maple sugar, sea salt, cardamon into a bowl. Use your fingers to rub in the butter, until large crumbs form.
Cover berries with crumble mix. I use my fingers to scatter crumbs on top of berries.
Bake in 350 degree oven for 25-30 minutes.
Directions for magenta whipped cream
Place 1 cup heavy cream into a small bowl. Add 4 tablespoons of Hibiscus flowers and stir. Put this bowl in refrigerator while the flowers steep for about 45 minutes to an hour. Then remove from refrigerator and strain through a thin layer of cheesecloth. Add 2 tablespoons of maple syrup and whip. This will whip into a magenta hued cream! Top crumble with whipped cream and serve.