**rhi-eal meals**: Bursting with Berries, Cacoa Crumble

Berry-Cacoa Crumble
(diabetic-friendly, lactose-free)

This little number was inspired by a little bakery on the Sunshine Coast. Cody had bought a slice of this rather appealing-looking crumble, and not being able to resist, I had a little nibble. To my disappointment, all I could taste was the overpowering sweetness from all the sugar they used - and none of the natural flavours.

So (just to be contentious) I made a Rhi-eal version of the crumble, berries and all - minus a lot of the sugar.

You will need:
2 cups of the flour of your choice. I used 1 cup almond meal and 1/2 cup buckwheat, 1/2cup millet (incorporated nicely together)
1 egg (if vegan - substitute with oil)
2 cups coconut
1/4 cup milk of your choice
4-5tbs honey
100g strawberries
300g mixed frozen berries
vanilla essence
1 cup rolled oats
1/2 cup roughly chopped almonds
1/4 cup cacao powder
1/4-1/2 cup of the oil of your choice. I used about 1/4 cup of both olive and coconut oil with maybe 2tbs of flaxseed.

The base is just an easy cake batter - whisk the egg with the honey, then add 1 cup of the flour and 1 cup of the coconut. Get the desired 'moistness' with the milk. Pour the batter into a shallow baking dish, and bake until golden brown on top.

While the base is baking, cook all the berries and the vanilla essence in a fry pan on low heat. Cook until all the berries have softened and become a thick-ish sauce.

The crumble consists of the remaining flour and coconut (should be one cup of both), incorporated with the rolled oats, cacao powder and almonds. During this stage I probably also put in about 1-2 tbs of honey. Stir while adding in the oil/s, putting enough in so it becomes moist but still loose and crumbly.

Pour the berries over the top of the base, and then follow with the crumble. Return to the oven, again until golden brown.