Tinis Fine Currant Crumble
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 75 g coconut oil
- 75 g raw cane suar
- 1 pinch (s) cinnamon
- 50 g potato flour
- 40 g buckwheat flour
- 20 g chia seeds
- 20 g amaranth, puffed
- 20 g macadamia nuts, round
- 500 g currants, red
Print Recipe
Pin Recipe Instructions
- Melt the coconut oil in a saucepan at a low temperature. In the meantime, mix the dry ingredients in a bowl. Add the melted coconut oil and mix everything together.
- Wash the currants, remove the stems and put them in a baking dish, sprinkle with a little raw cane sugar as well, depending on your taste.
- Evenly sprinkle the previously mixed mass from the bowl with a spoon. Bake in a preheated oven at 200 ° C (top / bottom heat) for about 20 - 30 minutes.
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