Made with fresh, juicy strawberries and a hint of lemon, cinnamon and cardamom, this is one tasty and flavor packed strawberry crisp ~ and it happens to be gluten free as well.
Ingredients
- 4 cups fresh strawberries roughly sliced
- 1/2 cup coconut flour
- 1/2 cup brown sugar
- 2 tbsp lemon juice
For the topping
- 1/4 cup oats
- 1/4 cup coconut sugar
- 1/4 cup coconut flour
- 2 tbsp vegan butter
- 2 tsp vanilla
- 3/4 tsp cinnamon
- 1/4 tsp cardamom
Instructions
- Preheat oven to 375 degrees.Mix strawberries with coconut flour, coconut sugar and lemon juice and divide between 4 greased oven safe individual bowls/ramekins.
- Then make the topping by mixing together the oats, coconut sugar, coconut flour, cinnamon, cardamom, and vanilla. Add spoonfuls of topping onto the strawberries in the ramekins/bowls.
- Place on a baking tray.Bake at 375 degrees for 15 minutes. Then, cover ramekins / bowls loosely with aluminum foil and bake another 15 minutes.
- Enjoy warm with your favorite ice cream, slivered almonds and caramel syrup for a decadent treat.
Nutrition
Serving: 1g | Calories: 382kcal | Carbohydrates: 66g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 70mg | Fiber: 7g | Sugar: 47g
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