Strawberry Crisp Recipe
This Strawberry Crisp Recipe is one of my favorite desserts! If you have little ones who aren’t crazy about coconut, feel free to leave it off!
Servings 6
Calories 243kcal
Ingredients
- ½ cup quinoa flakes divided
- ¼ cup unsweetened shredded coconut
- ½ cup finely chopped almonds
- ¼ cup coconut palm sugar divided
- 1 teaspoon ground cinnamon
- 2 tablespoons coconut oil melted
- 2 tablespoons maple syrup
- 4 cups strawberries stemmed and quartered
- 1 tablespoon lemon juice
- 1 tablespoon arrowroot powder or organic cornstarch
Instructions
- Preheat oven to 350 degrees.
- Place ¼ cup quinoa flakes in a food processor and process until powdered. Transfer to bowl and toss with remaining quinoa flakes, coconut, almonds, 2 tablespoons sugar and cinnamon. Drizzle with coconut oil and syrup and mix until the texture becomes crumbly.
- In a large bowl combine strawberries, remaining sugar, lemon juice and arrowroot powder. Toss until well combined.
- Divide strawberry mixture into six individual ramekins. Top with quinoa mixture and bake for 20 minutes.
Notes
Servings 6, Calories 235, Fat 11.7g, Carbohydrates 29.9g, Protein 3.8g, Cholesterol 0mg, Sodium 3mg, Fiber 3.8g, Sugars 18.4g, WW Pts 6
Nutrition
Calories: 243kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Sodium: 16mg | Potassium: 266mg | Fiber: 4g | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 57.4mg | Calcium: 57mg | Iron: 1.3mg