INGREDIENTS
Crust + Crumble
2 cups almond flour
1 cup rolled oats
1 tsp baking powder
1/2 tsp salt
1/2 cup maple syrup
1/2 cup almond butter
FILLING
2 cups fresh raspberries
1 tbsp maple syrup
Instructions
Preheat oven to 350F and line an 8×8 baking pan with parchment paper or nonstick spray.
Mash raspberries and maple syrup together and set aside.
In a large bowl, combine almond flour, oats, baking powder, and salt.
Add in maple syrup and almond butter and stir until everything is well combined.
Save 1 cup of dough to the side and flatten the rest into the 8×8 dish, pressing down firmly on the bottom.
Pour the raspberry mixture over top of the uncooked crust.
Crumble the remainder of the topping evenly over top of the filling and bake for 40-45 minutes or until golden brown.
Let cool before cutting. Store in fridge.
NUTRITION INFORMATION
Gluten Free
Amount Per Serving | Calories 335
% Daily Value*
Total Fat 12.3g 16%
Cholesterol 0mg 0%
Sodium 133.8mg 6%
Total Carbohydrate 31.1g 11%
Sugars 14.6g
Protein 8.1g 16%
Vitamin C 8%
Recipe created by erinliveswhole.com