Ingredients

The following ingredients have 6 Servings
  • 1 cup almond flour
  • 2 tbsp arrowroot powder (or tapioca flour)
  • 1/4 cup unsweetened almond milk
  • 2 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 cups strawberries (sliced)
  • 1 cup blueberries
  • 1 tsp lemon juice
  • 1 tbsp arrowroot powder
  • 1/2 tbsp coconut sugar

Instruction

  • Preheat the oven to 375 F.
  • Lightly spray 2 20-ounce porcelain bowls with coconut oil spray.
  • In a mixing bowl, add the sliced strawberries, blueberries, arrowroot powder, coconut sugar and lemon juice. Stir to combine and set aside.
  • In a separate mixing bowl, combine the almond flour, tapioca, salt, baking powder. Then stir in the milk, oil and vanilla until it becomes thick.
  • Add half the berry mixture to a porcelain bowl then top with the almond flour mixture. Repeat or the second bowl. It won't spread very smooth which is ok. It will spread more during baking. 
  • Bake at 375 F 25-30 minutes until the top is golden brown. Cool 5 minutes before serving. It will be hot! Top with dairy free ice cream for a yummy treat!