Buy wholesale - original bulk size or any smaller size you choose

"The more you buy, the less you pay"

Established 1963 : Shipping worldwide since 1975

Organic : Fairtrade : Vegetarian : Special Diet : Gluten Free : Vegan : Wheat Free : Raw : Dairy Free : Wholefoods

Choose a department:

Free delivery for all UK mainland orders over £49

UK mainland delivery

Weight	Orders over £49	Orders under £49
0 - 30kg	FREE	£4.99
These charges exclude bulk wholesale orders

Our UK deliveries will normally take between 3 and 6 working days to arrive.

Bulk wholesale deliveries

Weight	Delivery charge
0 - 2.50kg	£3.95 per unit
£3.95 per item up to a maximum charge of £11.85
2.51kg - 25kg	£4.95 per unit

All bulk wholesale deliveries are at cost and excluded from free delivery.

Search recipes

Filter your search:

Search tips...

Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot

A snowy background advertising our Christmas Health Food Shop

Gluten free Blackcurrant Sbriciolata Recipe

Name: Gluten free Blackcurrant Sbriciolata Recipe
Total time: 1 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 300g gluten free flour; 60g hazelnuts; 130g sugar; 2 medium eggs; 60g extra virgin olive oil; 1tsp gluten-free baking powder; pinch of sea salt; 500g fresh or frozen blackcurrants, or other berries; 250g ricotta (for the cream); 50g sugar (for the cream); 1 medium egg (for the cream)

Very similar to a fruit crumble, this delicious Italian dessert is simple, uses ingredients you probably already have in your store cupboard and freezer, and is perfectly scrumptious warming food for the cold and wet winter days ahead.

Posted by: tomas@realfoods.co.uk
On: 09/09/2024

Cuisine

Italian

Time

1 - 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet

You will need

Ingredient	Add
300g gluten free flour		More products
60g hazelnuts		More products
130g sugar		More products
2 medium eggs	Available only in our Edinburgh shops	More products
60g extra virgin olive oil		More products
1tsp gluten-free baking powder		More products
pinch of sea salt		More products
500g fresh or frozen blackcurrants, or other berries	Available only in our Edinburgh shops	More products
250g ricotta (for the cream)	Available only in our Broughton Street shop	More products
50g sugar (for the cream)		More products
1 medium egg (for the cream)	Available only in our Edinburgh shops	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

If you are using frozen fruit, allow it to thaw a little. If you are using fresh fruit, simply wash and set aside.
Preheat your oven to 180 degrees C.
Chop the hazelnuts into small pieces, roast in a dry frying pan or skillet for 1 minute.
Once roasted, grind the hazelnuts in a blender. You could simply use ground hazelnuts for this recipe but the process of roasting adds extra flavour.
To make the crumble, use a blender to mix the flour, ground hazelnuts, eggs, olive oil, sugar, baking powder and salt, for a short time only to achieve a crumbly texture.
In separate bowl, mix the ricotta, egg and sugar with a wooden spoon, and beat until you have a silky smooth consistency.
Using approximately 3/5 of the crumble mixture, gently press into a greased tart or cake tin to form a base, then bake for 15 minutes.
Once baked and out of the oven, cover the base with the cream, layer the fruit on top of that, followed finally with the rest of the crumble mixture.
Bake for a further 50 minutes and or until the top is a lovely golden colour. Serve with a scoop of vanilla icecream.