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Tahini and Berry Crumble

breakfast dessert

This crumble has less than 10 ingredients is oil free, refined sugar free and full of delicious stuff. This crumble turned out perfect! It is crunchy, sweet and the tahini is honestly a perfect addition. You can meal prep this for the week ahead, as this recipe contains about six servings. Warm it up and serve it with some coconut yogurt, or a scoop of ice cream if you are feeling indulgent. 
Recipe (serves 6)
Prep time: 45 minutes
    • 1 1/4 cup thick oats
    • 1/3 cup gluten free flour
    • 1/3 cup pecan nuts
    • 1/4 coconut flakes
    • 1/4 teaspoon salt
    • teaspoon cinnamon
    • 1/4 cup + 1 tablespoon maple syrup
    • tablespoon tahini
  • tablespoons arrowroot powder
  • 350 grams blueberries & blackberries, mixed

First, combine the oats, flour, pecans, coconut flakes, salt and cinnamon. Add the maple syrup and tahini and mix well. In another bowl, mix the arrowroot, 1 tbsp maple syrup, blueberries& blackberries. Spread the berries into a pan and top with the crumble. Bake in the oven for 35 minutes on 175 degrees. Let it cool down before serving, this also makes the topping more crunchy.

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