Recipe: Grain-Free Vegan Berry Crisp

Ingredients

7-8 cups mixed berries (strawberries, raspberries, blueberries, and/or blackberries)
3 Tbsp maple syrup
2 Tbsp arrowroot starch (or cornstarch or gluten-free flour)
1 Tbsp lemon juice

1 cup almond flour (or almond meal)
⅔ cup shredded or desiccated coconut (or sub almond flour or rolled oats if OK with grains)
1 cup roughly chopped pecans (or other nut of choice)
½ cup coconut sugar (or organic cane sugar)
½ tsp sea salt
4 Tbsp coconut oil or vegan butter
2 Tbsp maple syrup (optional)

Preheat the oven to 350°F (176°C) and add the mixed berries to a 9x13-inch baking dish.
Top the berries with maple syrup, arrowroot starch, and lemon juice, then toss to combine.
In a large mixing bowl, combine almond flour, coconut, chopped pecans, coconut sugar, and sea salt.
Add coconut oil (or vegan butter) to the mixture and mix until evenly distributed.
Taste the mixture and adjust sweetness with more coconut sugar or maple syrup if desired.
Spread the crisp topping evenly over the berries.
Bake uncovered for 40-45 minutes until the fruit is bubbling and the top is golden brown.
Let cool for 10 minutes before serving.

Servings

Calories

369

Total fat

26.5g

Total carbohydrates

32.2g

Total protein

5.4g

Sodium

132mg

Cholesterol

0mg