Description
Indulge in a healthier treat with this easy-to-make low-carb mixed berry crumble, perfect for any season. Made with a combination of vibrant and delicious berries (both fresh and frozen work!), and a gluten-free and nutritious crispy topping, this berry crumble is sugar-free, lectin-free, and vegan, but so delicious and satisfying.
Ingredients
- 1 cup mixed nuts, raw (hazelnuts, walnuts, macadamia, blanched almonds)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
- 1/4 teaspoon licorice powder
- zest of one organic lemon
- 2 tablespoons coconut flour
- 2 tablespoons shredded coconut
- 2 tablespoon inulin powder (or another favorite low-carb sweetener, see notes or post on quantities)
- 2 tablespoons coconut oil, room temperature
- 250 grams mixed berries, fresh or frozen (strawberries, blueberries, blackberries, raspberries, currants, or any mix you have)
Instructions
- Preheat the oven to 350F / 180C and prepare a stoneware, glass or ceramic baking dish that can hold 2 1/2 to 3 cups of liquid (or use individual ramequins).
- If you are using fresh fruits, make sure the fruits are washed and dried before you start the preparation.
- Mix the cinnamon, licorice, vanilla, and lemon zest in a bowl.
- Process the mix of nuts to chop them into smaller pieces, then mix with the coconut, 1 tablespoon of inulin powder, coconut oil, and half of the spice mix.
- Place the berries in the baking dish and sprinkle with 1 tablespoon of inulin powder and the remaining spice mix. Gently toss.
- Add the crumble mix on top of the berries, pressing down gently, and bake for 30 minutes, or until the top is golden (keep an eye on the crumble if you have an oven that runs hot).
- Serve warm or cold, as it is or with a dollop of goat or coconut yogurt.
Notes
Inulin powder is a natural sweetener that doesn’t have as mush sweetening power as other sweeteners. If you use a granulated non-caloric sweetener, add less, or depending on your sweet tooth.
