Strawberry and Raspberry Crisp
This tart treat is the perfect companion for a warm summer night on the back porch.
This tart treat is the perfect companion for a warm summer night on the back porch. Take in the sweet grass and the chirping crickets with a spoonful of this gluten and dairy-free, delicious Strawberry and Raspberry Crisp.
Coconut oil for greasing the pan
1 pound strawberries chopped
1 pound raspberries chopped
2 Tsp of orange blossom water
2 Tsp of Xantham gum
½ cup blanched almonds
½ cup of pistachios
1cup of coconut flour
2 Tsp of coconut oil
Preheat the oven to 350o F. Grease the pan with coconut oil (needs to be 2-3 inches high).
Toss the berries, the orange blossom water, and the Xantham gum into the pan.
To make the topping, put the nuts, dates, and flour into a food processor pulse, which will chop it up. Don’t mix it too much – the final product should look like small rocks.
Add the coconut oil.
Add the topping to the berry mixture.
Bake for 30 minutes until the topping is brown.
Anne-Sophie is a French born adventurer who grew up skiing, dancing and cooking. She started making her own beauty products at age 17 and since then has been passionate about health, beauty and nature. She lives in New York City where she practices yoga and meditation and enjoys the eclectic restaurant scene of the city. As a teacher she is very curious and loves learning new skills.