I have a really delicious and easy to make recipe for you. A perfect treat that you can even enjoy during the DETOX phase of  LeBootCamp, my wellness and weightloss program.

It is vegan, thanks to the use of margarine (non-hydrogenated of course) and gluten free thanks to the use of a homemade wheat free mix.

Despite its pudding appearances, this sweet can just as well be eaten for breakfast as it is low in sugar.

Ingredients (for a large oven dish)

1. 6 to 8 cups of berries, fresh or frozen pineapple (and/or any other fruit you happen to have in our kitchen). The great thing about this recipe is that the measures don’t need to be precise, the result is always delightful.

2. 3 tbsp gluten free flour or corn flour.

3. 6-8 tbsp non hydrogenated margarine.

4. my gluten free crumble mix, the ingredients need to be well mixed together: 150 gr oat flour or any other gluten free flour (rice, gluten free blend,etc…), 50 gr buckwheat flour, 50 gr milled linseed, 100 gr almond meal, 50 gr oat flakes, 4 tbsp brown sugar, 1 tbsp organic orange zest, ½ tsp nutmeg, 2 pinch salt.

Preparation

1. Pre-heat the oven at 175 degrees Celsius.

2. In a mixing bowl, hand mix the crumble mix with the margarine. This will make little lumps (the crumble).

3. Put the fruit in an oven dish.

4. Sift the gluten free or corn flour over the fruit and mix it in. This will prevent the fruit from getting too wet whilst cooking.

5. Cover with the crumble mix.

6. Optional: sprinkle 3 tbsp icing sugar on top for a lovely golden color at the end

7. Bale in the oven for 35-40 minutes (take the dish out when the fruit is “bubbling“  as a little boy once commented when I took the dish out).

8. Let it cool down for 15 minutes and enjoy with a scoop of raw vanilla ice cream (coconut based). This dish can be kept for 5 days in the fridge (or be frozen for later enjoyment)