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Strawberry and Raspberry Crumble Pots

Kcal

250

Fat

6g

Carbs

30g

Protein

5g

Useful Information

Preparation Time –

10 mins

Cooking Time –

20 min

Difficulty –

Easy

Portions –

4

Ingredients

  • 2 punnets fresh strawberries,
    green hats off, quartered
  • For the crumble:

  • 100g almond flour, 100g
    organic porridge oats, 50g sunflower
    oil or coconut oil, 2-3 tsp brown
    sugar or maple syrup
  • To serve: a small
    serving of freshly whipped
    coconut cream (1 tin of rich coconut milk)
    and a few fresh mint leaves
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      It is strawberry season, so we need to make sure to enjoy them. Crumbles are usually more reserved for the autumn, but as we’re trying to reduce the amount of sugary desserts we eat this month, these are a great way of enjoying something sweet while also looking after our gut health. Oats contain soluble and insoluble fibres, almond flour is rich in good fats, coconut cream is a super yummy alternative to dairy cream (but you can enjoy that also), and strawberries are rich in Vitamin C.

      Method

      • Preheat your oven to 180C.
      • Fill the strawberries into a small square oven proof porcelain dish.
      • Make sure they generously cover the bottom. In a separate bowl, mix the oats, almond flour, oil and sugar together well.
      • Sprinkle the mixture over the strawberries and bake in the oven for about 20-30 minutes or until the crumble starts to set and burn.
      • Meanwhile, whip the dairy cream or contents of a tin of coconut milk in a blender until you achieve a creamy consistency.
      • Serve with the coconut cream and some mint leaves. Enjoy!

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