Ingredients
- ½ cup spelt flour
- ½ cup rice flour
- 1 tablespoon arrowroot
- 1 cup date sugar, divided
- 2 tablespoons walnut oil
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen strawberries
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon flaked coconut, fresh or packaged
How to Make It
- Preheat oven to 300°.
- In a large bowl, combine flour, arrowroot, ½ cup date sugar, and walnut oil and blend using a fork or pastry blender.
- Place blueberries and strawberries in a soufflé dish and mix in lemon juice, ½ cup date sugar, cinnamon, and coconut flakes; stir until berries are well coated.
- Cover berries evenly with the crumble mixture.
- Place in the oven and bake for 15 – 20 minutes, or until golden brown.
