Raspberry and blueberry streusel shortcake

Raspberry and blueberry streusel shortcake (Paleo, AIP, low FODMAP, gluten free, dairy free, egg free)

This lovely little treat happened entirely by accident. I had over ambitiously set out to make flapjacks with a streusel topping. When it became apparent that my oat-less flapjack was going nowhere other than the bin, I whipped up a crumbly shortcake base to hold my jammy, streusel topping. There's nothing more satisfying than salvaging a baking disaster by creating something even more delicious.

Ingredients:

For the base
1 cup of tigernut flour (see link below)
2 tablespoons of arrowroot powder
3 tablepoons of melted coconut oil
2 tablespoons of maple syrup

Half a jar of my raspberry and blueberry jam

For the streusel topping
8 tablespoons of tigernut flour
2 tablespoons of coconut oil
1 tablespoon of maple syrup
A pinch of salt

Equipment:

You will need a loose bottom cake tin or baking tray. I used a round 15 inch tin.

Preheat your oven to 200 degrees, 180 for fan assisted.

Method:

​To make your base sift the tigernut flour and arrowroot into a mixing bowl, add your melted coconut oil, syrup and mix to form a dough. Press your dough firmly into the base of your cake tin to form an even layer. This will be about1.5 cm thick.

Place this in the centre of you oven and let it bake for 15 minutes until it starts to turn golden brown. 

While the base is cooking you can make the topping. Place all the topping ingredients in a mixing bowl and run a fork through the mixture to combine the ingredients and create a crumb like texture. You don't want to break the pieces up too much, its nice to have some bigger chunks in there!

When your base is ready, remove it from the oven and spoon over a thick even layer of jam, covering the entire base. Crumble your streusal mixture over the top of this and return the tray to the oven for a further 20 minutes. When it is ready the crumble should be golden and your jam should be starting to bubble.

Leave this to cool entirely before removing from the tray. This allows the shortcake base to firm up.

All that remains is to get the kettle on and enjoy a slice.

https://www.thetigernutcompany.co.uk/shop/new-organic-tiger-nut-powder/