Easy and healthy mulberry crumble slice

December 5, 2022

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It’s mulberry time! My husband and I went to pick the mulberries before doing our afternoon walk. Thanks to our friend Betty for planting mulberry tree as its giving us lots of fruits!

I decided to make mulberry crumble slice with fresh mulberries. This recipe ticks all the boxes as safe and good-for-the gut decadent dessert and a tasty morning tea slice. I have used almond flour and tapioca flour which are rich in fibre and resistant starch respectively. This is not the usual crumble because I chose to utilise olive oil instead of coconut oil or organic/grass-butter. I guess this was not a bad move at all because my family absolutely loved it!

Mulberries are a delicious fruits with have some fantastic benefits. They contain a powerful antioxidant called resveratrol. This helps the body to age more slowly, preventing wrinkles and extending longevity. They are also good sources of vitamin C, K, fibre, protein and iron.

Ingredients

For crumble/base:

¾ cup almond meal

¾ cup tapioca flour

1 Tablespoon monkfruit sugar

¼ cup olive oil

A pinch of sea salt

For filling/sauce:

4 cups mulberries

4 Tablespoon arrowroot powder

2 teaspoons vanilla extract

2 Tablespoon maple syrup

For topping:

¾ cup almond meal

¾ cup tapioca flour

2 Tablespoons coconut sugar

¼ cup olive oil

A pinch of sea salt

Instructions:

Preheat your oven to 180 degree Celcius/350 degrees Fahrenheit. Spray a 20 cm square tin with oil and line with baking paper.
Make your crumble. Place all the ingredients in a large bowl. Mix them with your hands and gloves until they resemble bread crumbs.

3.Place it into your prepared baking tin. Flatten the mixture down and squash it to the edges and corners.

4. Make your filling or sauce. Cut the stems from all the mulberries and add them to a small saucepan. Add in the arrowroot, water and maple syrup and gently heat for about 5-6 minutes (stirring regularly) until the mulberries started to soften.