A healthy fresh strawberry crumble which can pass as both dessert and breakfast! Made with wholesome ingredients and full of nutrients, this delicious recipe contains no butter, grains, oil, white flour or sugar! It’s also totally suitable for those following a paleo, vegan, gluten free, grain free, refined sugar free and dairy free lifestyle!
Frozen foods can be such a blessing.
Frozen foods ARE a blessing.
From blueberries to raspberries to our broccoli and cauliflower, these frozen goodies are perfect in a time pinch or when their fresh counterparts cost the price of Beyonce’s assistant’s broken shoe lace. Most of the time, these frozen foods can be substituted for fresh in recipes. Although their texture might differ a little bit, they can be a lifesaver…..except strawberries.
Let’s talk about frozen strawberry disasters.
I went to the grocery store with the idea to make a delicious brunch recipe using strawberries. I went over the berry section and scoffed at the $9 price tag for blueberries and raspberries. I glanced at the strawberries and saw double digits.
Yes, double digits.
For the first time ever, the price of strawberries had eclipsed the price of all their berry counterparts.
No, thank you. Off to the frozen section it was!
I bought a package of the frozen strawberries (twice the weight and 1/4 of the price!) and went home ready to get strawberry’d. I put today’s experimental recipe in the oven and was rewarded with a heinous strawberry explosion. While it flavor was amazing, the texture was a little off and also visually unfortunate. It then hit me that I hadn’t really let the berries defrost properly so I did that and tried again, this time with thawed strawberries.
Did it work?
However, deep down, I knew it would taste epic with fresh strawberries.
With an empty package of frozen berries and a prospective empty wallet, I went back to the grocery store and forked over money for the overpriced fresh strawberries.
As part of my ongoing collaboration with Blue Diamond, I’m sharing a series of 4 recipes with a different theme! The first one? My all time favorite meal ever- BRUNCH!
Along with this series with Blue Diamond, I’m also going to be sharing twists on my original blueberry breakfast crumble. Expect some fun (and delicious!) ones to come!
If you’ve been a long-term reader of TBMW, you know that when it comes to nut butter, I always stick to almond butter. I usually use a tin of original Blue Diamond almonds and add a dash of sea salt. It never occurred to me to simply blend the salted and roasted ones which would slash my work completely- Easy as (pie) strawberry crumble….breakfast style!
This healthy fresh strawberry crumble is a and delicious breakfast or dessert recipe which looks impressive, tastes impressive but is super simple! Unlike traditional crumbles, this version contains no butter, oil, grains, white flour or sugar, but you’d never be able to tell…because it tastes better! Zing. This is the perfect healthy brunch recipe too, and one which can easily be doubled, tripled or hundrupled, depending on how many people you’re serving…or just yourself. It’s also suitable for most dietary lifestyles, including those who follow a vegan, gluten free, paleo, dairy free, refined sugar free or grain free lifestyle!
HACK! Protein lovers rejoice- Add a boost of protein by mixing some powder in the crumble (it’s been tested, trust me!). Either this paleo protein powder, this casein protein powder or this vegan protein powder work in this recipe. Saying that, expect bigger crumble clumps than making it without!
Make this healthy fresh strawberry breakfast crumble and let’s petition to mother nature to cut some flack.
….or just when we kind of need expensive fruit and/or veggies.
- 4 cups fresh strawberries, quartered
- 1 T lemon juice
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 T Blue Diamond whole salted and roasted almonds (optional)
- 1-2 T granulated sweetener of choice (I used a monk fruit stevia blend)*
- 1/4 cup vanilla protein powder (optional- See tested options above)
- pinch cinnamon
- 1/4 cup salted almond butter (I used homemade using Blue Diamond salted and roasted almonds, blended)
- 2 T pure maple syrup (can sub for agave or honey, if not a strict vegan)
- Preheat the oven to 350 degrees and grease a small baking dish with cooking spray/oil/butter and set aside.
- In a small mixing bowl, coat the strawberries with lemon juice, mix well then transfer to the baking dish and spread out evenly.
- In a separate mixing bowl, combine the almond flour, coconut flour, whole almonds, granulated sweetener of choice, protein powder and cinnamon and mix well. Melt your almond butter with your maple syrup and add to the dry mixture. Stir until a crumbly texture remains.
- Cover the fresh strawberries with the 'crumble' mixture and bake for 12-15 minutes, or until the crumble is golden brown.
- Allow to cool for 5 minutes in pan before serving or allow to cool completely before refrigerating.
- * I stuck with 1 tablespoon as the cooked blueberries became even sweeter- Adjust accordingly
- This recipe can easily be doubled, tripled etc. No minor adjustments needed.
This post is sponsored by Blue Diamond Almonds. Cheers, hugs and handshakes for supporting companies and brands which allow me to do what I’m passionate about every day and make The Big Man’s World possible.
Do you often use frozen produce?
What is something which tastes better FROZEN over FRESH?
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