Ingredients

The following ingredients have 2 Servings
  • 4 cups fresh strawberries (quartered)
  • 1 tablespoon lemon juice
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 2 tablespoon Blue Diamond whole salted and roasted almonds (optional)
  • 1-2 tablespoon granulated sweetener of choice (I used a monk fruit stevia blend*)
  • 1/4 cup vanilla protein powder (optional- See tested options above)
  • pinch cinnamon
  • 1/4 cup salted almond butter (I used homemade using Blue Diamond salted and roasted almonds, blended)
  • 2 tablespoon pure maple syrup (can sub for agave or honey, if not a strict vegan)

Instruction

  • Preheat the oven to 350 degrees and grease a small baking dish with cooking spray/oil/butter and set aside.
  • In a small mixing bowl, coat the strawberries with lemon juice, mix well then transfer to the baking dish and spread out evenly.
  • In a separate mixing bowl, combine the almond flour, coconut flour, whole almonds, granulated sweetener of choice, protein powder and cinnamon and mix well. Melt your almond butter with your maple syrup and add to the dry mixture. Stir until a crumbly texture remains.
  • Cover the fresh strawberries with the 'crumble' mixture and bake for 12-15 minutes, or until the crumble is golden brown.
  • Allow to cool for 5 minutes in pan before serving or allow to cool completely before refrigerating.