Jun 8, 2016

Strawberry amaretto crumble pots (v + gf)

Summer is pretty much here and I can't wait to load my kitchen with piles of fresh fruit and veg. But for now I am soaking up the sun and creating a thousand ways to eat strawberries.

Today I made for you a quick dessert which could as well be an individual meal. It is really healthy and you have my permission to eat as much of it as you want. 

Makes 8 small servings:


- 500g fresh strawberries (little ones halved, larger quartered) 
- 2 tbsp xylitol or brown sugar
- 1 heaping tbsp of potato starch
- 1/2 tsp cinnamon
- 1,5 tbsp amaretto liqueur
- vanilla


- 100g rolled oats
- 100g buckwheat flour
- 75g xylitol or brown sugar
- 125ml melted coconut oil 

1. Preheat the oven to 180C/356F.

2. In a bowl, mix the strawberries with all of the other ingredients to combine.

3. Put the oats, flour and sugar in a separate bowl and stir with a wooden spoon. Add the melted oil and rub the mixture with your fingertips to create a fine crumb. 

4. Discard the excessive strawberry juice from the bowl and tranfer your fruits to the prepared ramekins. Top with a fair amount of crumb and bake for 25 minutes or until golden brown. Serve warm.

*To make your dessert fancier, try serving it with honey sweetened yogurt. 


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