2 x 300g pkts frozen mixed berries
1½ Tbsp almond meal
Zest of ½ orange
1 ½ Tbsp LoGiCane Sugar
50g egg, lightly whisked
Ground cinnamon, to serve (optional)
40g (¼ cup) wholemeal plain flour
2 Tbsp self-raising flour
½ tsp ground cinnamon
1 Tbsp soft icing mixture, sifted
20g light margarine
3-4 tsp chilled water
Extra flour, for dusting
To make cinnamon crust, put flours, cinnamon and icing sugar in a medium bowl and stir to combine. Add margarine to bowl and, using your fingertips, rub into flour mixture. Add water and, using a flat-bladed knife, mix until dough begins to come together. Turn out dough onto a lightly floured surface. Bring together using your hands, then press into a rectangle shape. Wrap in plastic wrap and refrigerate for 20 minutes to rest.
Preheat oven to 200°C (fan-forced). Put berries on a plate lined with paper towel. If there are any large blackberries, cut in half. Set aside for 10 minutes to thaw slightly.
Use extra paper towel to absorb any excess moisture from berries. Put berries, almond meal, orange zest and 1 Tbsp of the sugar in a large bowl. Toss to combine. Divide berries between six 185ml (¾-cup) ovenproof ramekins, cups or dishes. Put dishes on an oven tray.
Turn out dough onto a lightly floured surface. Divide into 6 equal pieces. Roll out each piece until slightly larger than the top of the dish. Brush rims of each dish with a little egg. Arrange pastry on top of each dish, folding over the edges to seal. Cut 2-3 small slits in each pastry top, then brush pastry tops with a little egg. Sprinkle with remaining sugar, then sprinkle with a little cinnamon, if you like.
Bake for 15 minutes or until pastry is cooked through and golden brown. Serve immediately.
Nutrition Info PER SERVE 621kJ, protein 3g, total fat 3.2g (sat. fat 0.5g), carbs 24g, fibre 5.4g, sodium 42mg. Carb exchanges 1 2⁄3. GI estimate low.