Egg Free Berry Crumble

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Servings: 6 Prep: 10 min Cook: 40 min Dairy Free Gluten Free Pescetarian Vegan Vegetarian Egg-Free Breakfast Homestyle Make Ahead Breakfast Oven Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Parchment Paper, Ground Flaxseed, Almond Flour, Coconut Flour, Frozen Berries

Ingredients

For the crumble:

parchment paper ⚠

1 tablespoon ground flaxseed ⚠

2 tablespoons water

⅓ cup refined coconut oil

½ cup almond flour ⚠

½ cup coconut flour ⚠

1 cup chopped walnuts, or pecans

¼ cup pure maple syrup

½ teaspoon cinnamon

1 teaspoon vanilla

For the berries:

4 cups frozen berries ⚠

2 tablespoons pure maple syrup

1 ½ teaspoons cornstarch

Instructions

1. For the crumble: Preheat oven to 325F. Line a 6 X 6 inch pan (per batch) with parchment paper.

2. To make the flax egg, mix the flax meal and water in a small bowl and set aside. Melt coconut oil in a small saucepan over a low heat on the stove.

3. To make the crumble topping, pour the almond flour, coconut flour, chopped walnuts or pecans, maple syrup, ground cinnamon, flax egg, melted coconut oil, and vanilla extract into a medium-sized bowl and mix well. Set aside.

4. For the berries: In a large bowl, mix the frozen berries, maple syrup, and cornstarch well. Pour into the lined pan and top with the crumble topping.

5. Place pan into the oven and bake for 40 minutes or until the top is golden and the berries are soft. Serve warm.

Per serving incomplete

468

Cal

10g

Carbs

48g

Fat

Protein

Carbs 8%

Fat 92%

Protein 0%