Today was just one of those days when the breakfast I made was exactly what I felt like! Not only is this beauty easy to make, but it’s also gluten free!!
1/2 cups shredded coconut
1 1/2 cups almond meal
2 tablespoons melted coconut oil
1 tablespoon maple syrup
1 tablespoon vanilla extract
In a food processor (I used my Magic Bullet) combined the almond meal, coconut, melted coconut oil, vanilla extract, and maple syrup. Pulse until combined
Grease a pie tin and press the mixture in to the bottom and sides. Ensure you leave about 1/4 cup of the mix to put on top.
Bake in the oven on 175C for 10 minutes. While the pie crust is in the oven place 1 1/2 cups of frozen raspberries in a saucepan and heat until the berries are softened. Pour the berries in to the pie crust and sprinkle with the remainder of the crumb. Place in the oven for a further 5 minutes.
Served with a passionfruit, a can of Beyond Coconut Water, and some mandarin infused water in my amazing MJLSO jar!