| Base | |
|---|---|
| 2 Cups | Strawberries, roughly chopped |
| ½ Tsp | Vanilla |
| ½ Tsp | Tapioca |
| Pinch of salt | |
| Crumble Topping | |
|---|---|
| 6 Tbs | Almond Meal |
| 2 Tbs | Tapioca |
| 2 Tbs | Caramelised White Choc Almond Protein |
| 2 Tbs | Coconut Oil, liquid |
| 2 Tbs | Maple Syrup |
| 6 Tbs | Roughly chopped nuts |
| ½ Tsp | Baking Powder |
| Pinch of Salt | |
| Pinch of cinnamon | |
| 1 Tsp | Monk Fruit Sweetener |
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Preheat oven to 175'C/350'F - lightly grease your baking dishes (or dish), place on a lined baking tray, and set aside.
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Place all berry-licious base ingredients into a bowl and stir to combine.
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Spoon into your baking dishes and spread into a nice even layer
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Place all ingredients (except the granulated sweetener) for the crumble topping into a bowl and stir to combine
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Spoon - dollop & spread your crumble topping over your filling, push it out close to the edges - it's totally fine if it doesn't go all the way. I personally think it's nice to leave a little room for the jammy filling to bubble up around the edges
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Sprinkle with granulated sweetener
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Bake for 20-30 minutes until the top is golden and crisp and the filling is deliciously bubbly
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Serve with a big scoop of vanilla bean ice cream, frozen (or regular yogurt) and/ or whipped cream
Vanilla Buttercream
Caramelised White Choc
