Nutrition,  Recipes

Almond Butter + Berry Crumble

The past two days have been below 40 degrees in Colorado and all I have wanted to do is bake. However, I have a full time job so I can't just stay at home and bake all day long. I am most defiantly a home body so believe me, I would have no problem hanging with our puppy at cooking up at storm.

Yesterday I worked a full day, 8 hours at the hospital and then 3 hours at F45 RINO. This was my first time coaching at the new studio and I loved it. The space is almost twice the size of F45 Sloan's Lake, my old home studio I have been coaching at for 2 years. I love my F45 family. The members and coaches always make me smile and I leave feeling better than when I got to the gym. If you've ever had a gym family, you know what I mean. I am an introvert at heart, so coaching a fitness class it definitely outside my comfort zone but that is one of the reasons why I love it so much. It challenges me and I truly enjoy sharing my knowledge about health and exercise while I am there; it's a win/win.

Almond Butter + Berry Crumble_4

By the time I got home last night it was after 7pm and I had been at the hospital since 6am that morning. That is a long day and barely any time for myself. This pattern happens a few days a week. But yesterday I kept thinking about the bag of frozen fruit in the freezer and I knew I needed to bake something with it last night. So yesterday I found myself showered, in my pajamas at 9pm waiting for this berry crumble to be done in the over. Hey, do what makes you happy. It makes me happy to bake, period. And yesterday was a great day because I ended it on a good note, doing what I love. I love baking.

So here is this recipe, a sweet little berry crumble treat that is lower in sugar and probably, most definetly, delicious with ice cream or homemade coconut whipped cream. Next time I make this I will definitely be making this with a homemade whipped cream. Enjoy!

 Almond Butter + Berry Crumble

3 cups of frozen berries (or fresh)
1/4 cup raw organic cane sugar
3 tablespoons gluten free brown rice flour
2 cups Bob's Red Mill gluten free oats (ground into flour)
3/4 cup almond flour (I used raw almonds, then ground them up)
1/4 cup of coconut flour
1/4 cup of raw brown cane sugar
1/4 cup of raw honey
1/3 cup of melted coconut oil
1 tsp of vanilla extract
1/4 tsp sea salt
1 tablespoon of ground flaxseed
Crunchy almond butter (for garnish)

1.) Pre-head oven to 350 degrees and line an 8x8 inch pan with parchment paper. Coat berries in brown rice flour and cane sugar, then set aside.

2.) In a food processor, combine oats, almond flour and coconut flour. Add in brown sugar, honey and vanilla extract, ground flaxseed and sea salt. Add in melted coconut oil.

3.) Pour half of oat flour mixture into pan, then pour berries on top. Add remaining oat flour mixture. Bake at 350 for 45 minutes.

4.) Remove from oven and drizzle with crunchy almond butter. Enjoy!

Almond Butter + Berry Crumble _3

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