Mixed Berry Gluten-Free Crumble

It’s so satisfying to make your own crumble – so easy and far healthier than packet versions which are often filled with hydrogenated fats and refined sugars. My gluten-free version is packed to the hilt with zinc and omega-3-filled seeds (soak them overnight to boost enzyme activity), crunchy nuts and blood-sugar-balancing cinnamon. Enjoy served with a dollop of plain live yogurt.

Serves 4-6 496-744 calories per serving

500g fresh or frozen (defrosted) mixed berries, eg raspberries, blackberries, strawberries, redcurrants – add a drizzle of honey or tablespoon of jaggery (raw sugar) if the fruit is really tart Plain live yogurt or crème fraîche, to serve For the crumble topping:

100g flaked almonds, lightly toasted

50g ground almonds Pinch ground ginger Pinch cinnamon

100g gluten-free oats (or you can use regular porridge oats)

30g pumpkin seeds 30g sunflower seeds

100g rice flour 100g grass-fed butter

1 tbsp muscovado sugar or jaggery

Preheat the oven to 190°C/375°F/Gas Mark 5. Tip the fruit into a large shallow ovenproof dish and set to one side.

Drizzle with raw honey or sprinkle with jaggery if the fruit tastes sharp.

Now make the crumble topping. Put all the ingredients into a food processor and blitz on the pulse setting until mixed, but don’t over-mix – you still need some lumps.

Spoon the crumble topping on top of the fruit to cover, and put it in the oven for about 30 to 40 minutes or until bubbling and golden. Remove from the oven, spoon into serving dishes and serve with plain live yogurt – or double cream if it’s a special occasion.