Clean eating doesn’t mean sitting around nibbling lettuce and carrot sticks. It’s about eating delicious, creative, fresh, seasonal food that does your body good. I came across this recipe for basil and berry crumble at The Healthy Apple and it’s too good to not share!
Fresh Berry n’ Basil Crumble
Recipe type: Dessert
Prep time: 5 mins Cook time: 45 mins Total time: 50 mins
Gluten-Free, Dairy-Free, Sugar-Free and Vegan
½ cup almond meal or almond flour
2 tablespoons unsweetened coconut flakes
2 tablespoons slivered almonds
2 tablespoons stevia powder
½ teaspoon allspice
1 teaspoon ground cinnamon
2 teaspoons fresh orange zest, divided
Pinch of sea salt
⅓ cup coconut oil
1 teaspoon almond extract
1 pound fresh strawberries, sliced
1 pound fresh raspberries
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh mint
Preheat oven to 375˚ F. Spray an 8-inch square baking dish with nonstick cooking spray.
In a large bowl, combine almond meal or almond flour, coconut flakes, slivered almonds, stevia, allspice, cinnamon, 1 teaspoon of the orange zest and sea salt. Add coconut oil and mix well to combine. Place in the refrigerator for 1 hour.
In a large mixing bowl, combine almond extract with strawberries and raspberries; gently toss to combine. Transfer to the prepared baking dish.
Remove almond mixture from the refrigerator. Using your fingers, crumble the mixture and place it on top of the strawberries and raspberries, covering the surface.
Bake for 45 minutes. Remove from the oven and set aside to cool for 5 minutes before serving. Sprinkle with fresh basil, mint and the remaining teaspoon of orange zest. Serve warm.