Plant Paradox Summer Berries Crumble

Berries are the darlings of the plant paradox program. They are to be consumed in moderation and only in season, like any other fruits, but they are more desirable than most other fruits due to their low sugar content and the incredible benefits. So unless you are following the Keto Intensive Program and / or are insulin resistant, now is the time to enjoy the summer berries. And this lectin free, added sugar free, grain free and extremely easy to make crumble, is a refreshing addition to your diet this summer.

Sweet, sour, crunchy, fresh

That’s pretty much how I would describe this crumble. The reason I decided to make it was because I had a variety of berries from my shopping trips in the past week that had to be used: blueberries, strawberries and few raspberries. And by the way, when it comes to berries, always part of the dirty dozen group, buy organic. Better not have them at all if you don’t find organic; the amount of pesticides that you can find on berries is scary. You can check the entire list and find out more details on EWG website.

The crumble was made of ground hazelnut and ground almonds. I used whole hazelnuts and almonds and processed them in my KitchenAid to get small size pieces – you don’t want to make it all the way to flour but also they have to be small enough to stick together and create the crunch. I added coconut flour, shredded coconut, Lakanto golden sweetener and French butter (you can use a mix of coconut oil and coconut butter for a dairy free version). You can make these as individual portions in ramekins, or you can use a bigger one, like the one you see in my picture. Mine is Pyrex and it has a lid, and I think is sold as a small casserole baking dish (you don’t need the lid though so use any ceramic or glass baking dish you have that can take two cups of fruits plus some space on top for the crumble.

I looked on Amazon for something similar, this is the closest I could find but they would be perfect for this kind of dish.

OR, the usual classic ramekins:

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Plant Paradox Summer Berries Crumble

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By Claudia Curici – Serves: 4

Prep Time: 15 minutes – Cooking Time: 35 minutes

Take advantage of the berry season and make a grain free, sugar free, lectin free berry crumble.

Ingredients

• FOR THE CRUMBLE:
• 3 oz ground hazelnuts
• 3 oz ground almonds
• 2 tbsp coconut flour
• 2 tbsp shredded coconut
• 1 tsp Lakanto golden sweetener
• 1 1/2 - 2 tbsp butter (you can use a mix of coconut oil and coconut butter for a dairy free option)
• FRUITS:
• 2 cups of mixed blueberries, sliced or chopped strawberries and raspberries
• 1 tsp Lakanto golden sweetener

Instructions

1

Preheat the over to 350F.

2

Make sure the fruits are washed and dried before you start the preparation.

3

Mix all the crumble ingredients in a bowl with the cold butter and mix with your hands until the pics of butter almost melt and all sticks together.

4

Chop or slice the strawberries (i recommend to have moderate size pieces, it makes for a nice bite) and mix them with the raspberries, the berries and one tsp of sweetener.

5

Add the berries in the baking dish first, leaving about 1/2 inch or 1cm on top and add the crumble mixture on top, pressing down slightly.

6

Bake uncovered for 35 minutes.

7

You can serve it warm, but I tried both cold and warm and I certainly prefer it from the fridge.