Grain-Free Berry Crumble

• Vegan

• Produce

  • 1 1/2 cups Blueberries, fresh or frozen
  • 2 cups Strawberries, fresh or frozen

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/2 cup Cassava flour
  • 2 tbsp Coconut flour
  • 2 tbsp Coconut sugar
  • 1 pinch Sea salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on carrieonliving.com

Description

Ingredients

• 1½ cups fresh or frozen blueberries*
• 2 cups fresh or frozen strawberries*
• ½ teaspoon vanilla extract, or the beans of one vanilla pod
• 1 teaspoon fresh lemon juice
• For the crumble topping:
• ½ cup cassava flour
• 2 tablespoons coconut flour
• 2 tablespoons coconut sugar
• ¼ teaspoon baking powder
• pinch of sea salt
• 2 tablespoons coconut oil, melted

Directions

• *if using frozen berries, defrost them in the refrigerator overnight, or by heating in a saucepan or in the microwave)
• Preheat your oven to 350°F.
• Spray an 8”x8” glass baking dish lightly with non-stick cooking spray and set aside.
• Combine the blueberries and strawberries in a mixing bowl, and stir in the vanilla extract and lemon juice. Pour the mixture into your baking dish.
• To make the crumble topping, stir together the cassava flour, coconut flour, coconut sugar, baking powder, sea salt, and coconut oil in a clean bowl. Use your hands if necessary to ensure that the mixture becomes crumbly and not dry.
• Use a tablespoon to drop the crumble mixture on top of the berry mixture, spreading it out as evenly as possible.
• Bake the mixture for 45 minutes, or until the topping starts to brown.
• Remove from the oven and let cool for at least 10 minutes before eating.
• If you like, serve with a dash of your favorite dairy-free milk, yogurt, or ice cream, for added creaminess.