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crisp-berry Recipe

   
 

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     crisp-berry

Category   Breakfast - Brunch
Sub Category   None

Ingredients
filling
8c mixed berries
3tbs maple syrup
2tbs arrowroot starch
1tbs lemon juice
topping
1c almond flour
2/3c shredded coconut
 
1c chopped pecans
1/2c coconut sugar
1/2tsp pink himalayan sea salt
4tbs coconut oil
2tbs maple syrup

Instructions
Preheat oven to 350F and add fruit directly to a 9x13 lined dish. Top with maple syrup, arrowroot, and lemon juice and toss to combine. To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil and mix again until evenly distributed. Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40 minutes or until the fruit is bubbling and the top is golden brown. Let cool 10 minutes before serving. Serve as is, or with Coconut Whipped Cream or Coconut Vanilla Ice Cream! Store leftovers covered in the refrigerator up to 4 days.


Originally Submitted
3/13/2019





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