Low Glycemic, Grain Free, Gluten Free & Dairy Free

BERRIES

  • 7-8 cups mixed berries (strawberries, raspberries, blueberries, cherries and/or blackberries)
  • 3 Tbsp maple syrup or honey
  • 2 Tbsp arrowroot starch (or cornstarch or gluten-free flour)
  • 1 Tbsp lemon juice
  • 1 cup almond flour (or almond meal)
  • ⅔ cup shredded coconut (or sub almond flour or rolled oats if OK with grains)
  • 1 cup roughly chopped pecans 
  • 3/4 cup coconut sugar (or organic brown sugar)
  • ½ tsp sea salt
  • 4 Tbsp coconut oil or vegan butter
  • 2 Tbsp maple syrup (optional)

CRISP

Instructions

  1. Preheat oven to 350 degrees F (176 C) and add fruit directly to a 9x13-inch or similar size dish . Top with maple syrup, arrowroot, and lemon juice and toss to combine.
  2. To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed. Taste a little and see if it’s sweet enough for you. Add either more coconut sugar or a little more honey or you can use maple syrup 
  3. Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.

Recommended for you

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.