2 cups of sliced apples
2 cups of sliced pears
1/2 cup of fresh cranberries
2 tablespoons of maple syrup
1/2 cup of light coconut milk
1/2 teaspoon of cinnamon
1/2 cup of maple syrup
1/2 cup of buckwheat flour
1/4 cup of brown rice flour
2 cups of buckwheat flakes
2 tablespoons of cinnamon
1/2 cup of melted butter or coconut oil
1/2 cup of grated nuts (almonds, pecans, etc.)
Cut apples and pears into small cubes and put them in a bowl. Add cranberries, maple
syrup, coconut milk and cinnamon. Mix well. Grease a 9×9 baking pan and pour the batter.
Preheat the oven at 175°C (350°F)
In a bowl, sift buckwheat flour and brown rice flour. Add buckwheat flakes, maple syrup,
butter, cinnamon and nuts.
Use your fingers and mix well. Add a little bit of maple syrup or butter if the mixture is too
dry or buckwheat flakes if too humid.
Pour dry mixture onto fruit mixture. Cook in the oven for 25 to 30 minutes or until the crumble is