RASPBERRY COCONUT & ALMOND CRUMBLE {PALEO}

INGREDIENTS

For the filling

1 tbsp. coconut oil

200gr. fresh raspberries

2 tbsp. maple syrup

For the crust

150gr. / 1 ¼ cup almond flour

60gr/ 1 cup shredded unsweetened coconut

2 tbsp. maple syrup

2 tbsp. coconut sugar

1 tsp. baking powder

½ tsp. salt

5 tbsp. coconut oil, solid

1/4 cup flaked almonds to sprinkle

1 tbsp. coconut sugar to sprinkle

INSTRUCTIONS

Preheat the oven to 170°C / 350°F.

Melt the coconut oil in a saucepan over medium heat, add raspberries and maple syrup and cook, stirring occasionally, for about 15 minutes or until the fruit is tender and the liquid has thickened. Set the mixture aside while you make the crust.

Add the almond flour, shredded coconut, maple syrup, coconut sugar, baking powder, and salt to a bowl and whisk until combined. Add the coconut oil and use your fingers to get coarse crumbs that holds together when pressed.

Remove 1 cup of the crumbs mixture for the topping and pour the remaining into the bottom of a 25cm x 3.5 cm (10”x 1” tart pan). Press the dough evenly into the pan, pour the raspberry mixture over the crust and sprinkle the reserved crust over the top of the berries. Sprinkle with flaked almonds and coconut sugar .

Bake for 40-45 minutes or until the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before serving.