Berry Crumble Tart

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!!

Crust Ingredients: 

1/2 cups shredded coconut 

1 1/2 cups almond meal

2 tablespoons melted coconut oil 

1 tablespoon maple syrup 

1 tablespoon vanilla extract

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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

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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.

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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.

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Served with a passionfruit, a can of Beyond Coconut Water, and some mandarin infused water in my amazing MJLSO jar!

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2 thoughts on “Berry Crumble Tart

  1. Looks amazing ! I found your blog because I follow you on instagram. Seeing as you are using the same coconut oil, almond meal, and maple syrup as me, I’ll guess you are also Australian? 🙂

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