Mixed Berry Buckwheat Crisp

A few weeks ago I made buckwheat pancakes, and vowed to find more uses for this nutritious grain. Buckwheat is gluten free (check the package) and high in fiber and protein. I love its hearty taste, and it complements the berries very well.

Mixed Berry Buckwheat Crisp

Ingredients:

4 cups mixed berries (strawberry, blackberry, raspberry, blueberry - can be fresh or frozen)
1 tbsp tapioca pearls
2 tbsp sugar
2 tsp lemon juice

1/2 cup buckwheat flour
1 cup rolled oats
1/4 cup chopped nuts or sunflower seeds (optional)
1/4 tsp salt
1/2 cup brown sugar

1 tsp vanilla
1/2 cup coconut oil, melted

Directions:

Preheat your oven to 350 degrees, and spray an 8x8 baking dish with cooking spray.

Combine the berries, tapioca, sugar and lemon juice right in the baking dish and stir to coat evenly.

In a mixing bowl combine the buckwheat flour, oats, nuts or seeds if using, salt and brown sugar.

Then mix in the vanilla and melted coconut oil until you have a crumbly dough. Sprinkle this dough over the mixed berries in the baking dish and press down lightly to cover the berries.

Put in the preheated oven and bake for 30 minutes.

For 9 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 106 g

Amount Per Serving

Calories 251 Calories from Fat 124

% Daily Value*

Total Fat 13.8g 21%

Saturated Fat 10.7g 54%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 70mg 3%

Potassium 183mg 5%

Total Carbohydrates 31.0g 10%

Dietary Fiber 4.0g 16%

Sugars 15.4g

Protein 2.9g

Vitamin A 0% • Vitamin C 23% Calcium 2% • Iron 7%

Nutrition Grade C+

* Based on a 2000 calorie diet