We love crumble. Love. It. Rhubarb, strawberry, you name it. Basically it's the sugary, crunchy crumb on top that is, well, the crumble on the cake. And this crumble is pretty scrummy. Not to mention good for you too. And because tigernut flour is naturally sweet you won't need to add as much sugar.  We had a ripe pineapple and mint in our fridge, so we went with that for the fruit filling. Basically you can use anything.

Ingredients (makes 4 tarts)

  • 3 tablespoons of organic coconut sugar

  • 6 tablespoons of organic tigernut flour

  • 1 cup of pineapple

  • 5 mint leaves

  • 1 tablespoon of organic tigernut oil (or organic coconut oil)

Method:

Preheat oven to 325C

Melt 2 tablespoons of sugar in tigernut oil on medium heat (we used tigernut oil because of the mild flavour) but you can substitute coconut oil.

Add tigernut flour one tablespoon at a time, mixing well. The crumb should be crumbly but still a little moist. If it's too dry, add a tiny bit of water. Set aside

On medium heat, cook pineapple with remaining sugar. Add mint leaves at the end. Remove from heat and add to well oiled tart tins. Top with crumble and sprinkle with a little coconut sugar. Bake for 15 minutes. Enjoy!

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Recipe adapted from B.Eat

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