MIXED BERRY CRUMBLE

This recipe is completely grain-free, gluten-free, vegan, and refined-sugar free!

It is so simple to make and is so good, you will want to eat it out of the pan with a spoon. This was a delicious recipe request from my husband to celebrate his birthday as he has never been into cakes. But, this recipe doesn't need a special occasion. With the addition of unflavored plant-based protein and the absence of refined sugar, this will be a dessert you can feel good about eating any time of day.

I've provided options to omit the maple syrup if you have a more sensitive taste to sugar. This recipe will be just as delicious without it, or you may swap for stevia/monk fruit to lower the sugar content of this recipe even more. You may also substitute any nut or seed flour of choice in place of the protein powder to make this a whole-food based recipe.

Serves 4-6

INGREDIENTS:

Berry Base:

• 20 ounces (2-10oz bags) of frozen mixed berries

• 1/2 lemon, juiced

• 1 tbsp pure vanilla extract

• 1/4 cup tapioca flour

• 6 tbsp pure maple syrup (optional)

Crumble Topping:

• 1/2 cup plant based protein powder (unflavored or vanilla)

• 1/4 cup coconut flour

• 1/4 tsp salt

• 1/2 tbsp ground cinnamon

• 1 tsp pure vanilla extract

• 1/4 cup coconut oil

• 1/4 cup chopped pecans

• 1/4 cup unsweetened coconut flakes

• 1/4 cup pure maple syrup (optional)

DIRECTIONS:

1. Preheat your oven to 350 degrees F.

2. In a small bowl, add the lemon juice, maple syrup (if using), vanilla, tapioca flour, and frozen mixed berries. Toss everything together to fully coat the berries. (You do not need to thaw the berries.)

3. Dump the mixture into a greased 8x8 glass baking dish or pie pan.

4. Using the same bowl, add all the crumble topping ingredients. Using a fork, mash the coconut oil into the mixture until crumbs form. The topping will resemble the texture of wet sand.

5. Sprinkle the crumbled topping evenly over the berries.

6. Bake for 35 minutes, or until the topping is golden brown and the berries are bubbling.

7. Remove the pan from the oven and let cool for 10 minutes before serving warm with a scoop of coconut yogurt and an extra dash of cinnamon or a splash of unsweetened nut milk if desired.