Summer is finally here!!! And with that, many of us look forward to enjoying fresh, sweet berries. This recipe is for a simple strawberry crisp of sorts you can bake up anytime!
Strawberry Crisp http://www.elanaspantry.com/strawberry-crisp/
If using syrup, toss berries with the syrup (I liked more sweetness – you could use Splenda, Stevia, or your choice of approved sweetener). Pile strawberry quarters in 4 half-cup ramekins (or do one larger dish), and place on baking sheet. Bake at 350 for 30 min. Meanwhile, pulse almond flour, salt, and oil in a food processor into pea-sized dough pieces. Briefly pulse in silvered almonds. Remove ramekins from oven, spoon topping over baked strawberries, and bake 20-30 min at 350 until topping is golden brown. Makes 4 carb/fat servings for Level 1 only*.
*I also tried a topping of oats instead of almond flour and preferred it (see pic above). That would make it appropriate at any carb meal (omit slivered almonds too). This way, the full recipe makes about 5-6 carb servings. For Classic Level 2, Day 1, this could be part of your double-carb meal – you could eat 1/3 of the full recipe. You can adjust the amount of carbs based on how many strawberries you use, and you could cut back on the oats amount some.
When weather warms up, it’s a great time for fresh produce and lighter eating. Serve this for dessert after a dinner on the patio for a refreshing end to the day! Feast with berries, feast from ramekins, and as always…FEAST ON!!!
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