Vitamin-C rumble

Ingredients:

200g blueberries

250g blackcurrants

1 tablespoon of chia seeds

1-2 teaspoons of cardamom

1 teaspoon of cinnamon

1-2 tablespoons of agave or honey, plus half a teaspoon

300 mL oats

50 mL almond flour

50 mL coconut flour, plus 1 tablespoon

Pinch of salt

1 teaspoon of ground vanilla, plus one teaspoon

10 Medjool dates, pitted

100 mL almond butter

75 mL solid coconut oil

150 mL full-fat coconut milk

Lemon zest from one lemon

The berries:

1. Take out the berries from the freezer a couple of hours in advance and let them heat at room temperature.

2. Mix the berries, cardamom, cinnamon, agave/honey, and chia seeds with a spoon in a bowl and let it set into a "jam".

The crumble:

1. Start by adding the oats, almond flour, coconut flour (50 mL), salt, and vanilla (one teaspoon) into a bowl and stir with a fork. Set aside.

2. Add the dates, almond butter, and coconut oil into a food processor and mix until you have a paste.

3. Combine the paste and the dry ingredients by massaging them with your hands into a crumble.

The coconut vanilla sauce:

Put the coconut milk, the vanilla (one teaspoon), and the agave/honey (half a tablespoon) in a jar. Put the lid on and shake and your vanilla sauce is ready.

Final steps:

1. Preheat the oven to 200°C, conventional heating.

2. Pour the berry jam into a baking dish big enough for the jam to cover it with an even layer. Sprinkle over the coconut flour (one tablespoon), and then the crumble.

3. Bake in the oven for 20-25 minutes.

4. Top with the lemon zest and serve with the coconut vanilla sauce.

This recipe is made by food enthusiast Anna Gardell/EatingNaked.