Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
  • 150g buckwheat flour (we like Rude Health Sprouted Buckwheat Flour)
  • 80g chilled butter
  • 45g hazelnuts
  • 45g dark brown muscovado sugar or coconut palm sugar
  1. Pre-heat the oven to 180C.
  2. Simply place the butter and flour into a Magimix, NutriBullet or food processor and blitz for a few seconds to help break down the butter slightly.
  3. Then add the hazelnuts and sprinkle in the muscovado sugar and pulse to combine the sugar and chop up the nuts.
  4. If doing by hand, simply rub in the butter with the flour using your fingertips in a light and airy motion. Coarsely shop up your nuts and stir through with the sugar.
  5. Sprinkle onto a roasting tray and roast for 15 minutes.
  6. Once golden, remove from the oven and allow to cool.
Store in an airtight container or freeze for another day.
When needed, simply sprinkle over some slow-cooked fruit or compote.
Recipe by Cooking Them Healthy at http://www.cookingthemhealthy.com/buckwheat-crumble-topping/