Berry Crumble with Custard

Berry Crumble with Custard

The best way to ensure your almond butter is Paleo friendly is to make your own. And it’s so ridiculously simple, you won’t even notice you’ve done it.

For the almond butter:
2 oz almonds
0.5 tsp vanilla extract

For the crumble:
1.5 lb mixed berries- strawberries, raspberries, blueberries, blackberries
3 tbsp coconut oil
1 tbsp vanilla extract
1 c almond flour
2 tbsp maple syrup
For the custard:
1 can coconut milk
4 tbsp maple syrup
8 egg yolks
0.5 tsp vanilla extract

1. Preheat the oven to 350F.

2. Put the almonds and vanilla in a food processor and blend until a smooth puree. Use 2 tbsp for this recipe, the rest can be kept chilled for a week.

3. Put the berries in a bowl and stir in 1 tbsp of the oil and the vanilla. Spread out in a roasting dish in an even layer.

4. Mix the almond butter into the flour then stir the maple in. Top the fruit with the crumble.

5. Bake for 35-40 minutes until golden brown.

6. Warm the milk and maple syrup in a pan.

7. Whisk the yolks and vanilla and add about half of the milk mixture, whisk for another 2 minutes. Pour all the mixture back in the pan and heat on low, constantly whisking, until thick.

Makes four servings.
Each serving has 703 calories.
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