Ingredients

The following ingredients have 8 Servings
  • 1 lb fresh strawberries (washed, dried, and sliced*)
  • 1/2 lb fresh blueberries (*)
  • 1 tsp fresh lemon juice
  • 2 tbsp arrowroot flour (or tapioca)
  • 3 tbsp organic coconut sugar (or maple sugar)
  • 3/4 cup blanched almond flour
  • 2 tbsp arrowroot flour (or tapioca)
  • 1 tsp aluminum free baking powder (or make your own paleo baking powder**)
  • 1/4 tsp fine grain sea salt
  • 3 tbsp organic coconut sugar (or maple sugar)
  • 1/4 cup organic coconut oil (melted and cooled to almost room temp)
  • 2 tbsp unsweetened almond milk
  • 1 tsp pure vanilla extract

Instruction

  • Preheat your oven to 375 degrees. For this recipe you can use one 9” baking dish or pie dish, or two smaller dishes, as I did.
  • Place berries in a large bowl and sprinkle with lemon juice, then toss with the remaining filling ingredients until absorbed. Place in the baking dish or dishes evenly.
  • In a medium bowl combine all topping ingredients (order doesn’t matter) and stir well until a thick batter forms.
  • Using a spoon, dollop the topping evenly over the filling leaving space around the perimeter. Place dish or dishes on a large baking sheet (to catch any drips) and bake in the preheated oven for 25-30 mins or until filling is bubbling and topping is golden brown.
  • Serve warm or room temp topped with coconut vanilla ice cream if desired. Enjoy!