MIXED BERRY CRISP (Spring Digestion Guide)

Ingredients:

Mixed Berry Filling
5 cups fresh mixed berries (blueberries, blackberries, strawberries, raspberries) 2 Tbsp maple syrup
2 Tbsp lemon juice

Gluten-Free Buckwheat Topping
1 cup buckwheat groats (soaked) 1/2 cup chopped walnuts
1 tsp vanilla extract
1 tsp cinnamon
2 Tbsp maple syrup
1/4 tsp sea salt

Instructions:

Soak wild groats for at least 20 minutes, then rinse well. Preheat oven to 350°F. Spread groats on a parchment-lined baking sheet and bake for 15–20 minutes, until lightly browned and dry. While groats bake, rinse and prep berries: slice strawberries, leave others whole. In a 9x9” baking dish, toss berries with maple syrup and lemon juice. In a mixing bowl, combine baked groats, nuts, cinnamon, and salt. Add vanilla, and maple syrup. You can add 1 tbsp coconut oil for more crispiness. Stir to combine. Spoon topping over berries, gently spreading to cover evenly. Bake for 40–50 minutes, until the filling bubbles and the top is golden. Let cool for 5–10 minutes. Serve warm!

Benefits:

A juicy, warming spring dessert that supports digestion and satisfies the sweet craving without excess mucus or heaviness.