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!
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.