| Prep: 15 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 15g | 4g | 60g |
| sugars | fibre | protein | salt |
| 20g | 10g | 7g | 0.10g |
Why I Love New Zealand Gluten-Free Vegan Kumara and Mixed Berry Crumble
There’s a distinct charm about a hearty, sweet-and-savory crumble that bridges the gap between dessert and main course. The Gluten-Free Vegan Kumara and Mixed Berry Crumble allows this charm to transcend into an unparalleled culinary experience. This stunning fusion of New Zealand roots with a nod to my Caribbean influences, is undoubtedly one for the books.
A Culinary Nod to the Kiwis
The Kumara, or sweet potato as it’s known in other parts, is a staple in New Zealand cuisine. This vegetable has been a constant feature in my childhood meals, where my Spanish grandfather often incorporated it into his recipes. Building upon this sentiment, I began to experiment with creative ways to introduce kumara into my own vegan, gluten-free dishes.
This recipe is my homage to the creative chefs of New Zealand such as Peter Gordon, who is known for his unique, fusion-style menus. His innovative blending of flavors sets a new standard within the world of vegan and gluten-free dishes, inspiring me to create recipes that stretch the boundaries of traditional cuisine.
More than Just a Crumble
What sets this Gluten-Free Vegan Kumara and Mixed Berry Crumble apart from the rest is the dynamic pairing of the kumara’s earthy sweetness with the vibrant tanginess of mixed berries. A well-balanced bite that’s rife with texture with an added crunch from the crumble topping, this is a recipe that exhibits harmony in every bite.
With the cinnamon providing a comforting warmth to the overall flavor profile, this crumble echoes elements of a classic Spanish almond cake. Yet, it holds its own with its unique ingredients and the rich vegan butter or coconut oil taking the richness to the next level. I could see this dish sitting perfectly alongside other globally-inspired vegan desserts, such as a bright, tangy mango sorbet.
So whether you’re hosting a dinner party, or just craving a unique dessert, this recipe is sure to make you dance between the diverse ingredients and exquisite flavors. It’s a cross-cultural culinary adventure I assure you, you won’t want to miss.
What You’ll Need
- 2 large kumara (sweet potatoes)
- 3 cups of mixed berries (strawberries, blueberries, raspberries, and blackberries)
- 1 tablespoon of lemon juice
- 1 cup of gluten-free flour
- 1/2 cup of rolled oats
- 1/2 cup of almond meal
- 1/3 cup of brown sugar or coconut sugar
- 1/2 cup of vegan butter or coconut oil
- 1 teaspoon of cinnamon
- A pinch of salt
Method
Step One
Begin by preheating your oven to 180°C (350°F). Next, peel and slice the kumara into thin rounds. Place these in a large baking dish.
Step Two
Add the mixed berries to the baking dish with the kumara. Sprinkle the berries and kumara with the tablespoon of lemon juice. Mix together well to combine.
Step Three
In a separate bowl, combine the gluten-free flour, rolled oats, almond meal, brown sugar, cinnamon, and a pinch of salt. Make sure they are mixed well.
Step Four
Cut in the vegan butter or coconut oil using a pastry cutter or your hands. Continue until the mixture has a crumbly texture and the butter or oil is well incorporated.
Step Five
Sprinkle this crumble mix over the top of the berries and kumara in the baking dish. Make sure the mixture covers the top evenly.
Step Six
Bake the crumble in your preheated oven for about 45 minutes, or until the top is golden brown and crisp, and the kumara and berries are bubbling. Allow to cool slightly before serving.
