Anti-inflammatory Berry Crisp (gluten free, dairy free)

Studies have shown berries are anti-inflammatory powerhouses! They’re also packed with vitamins, minerals and fiber. I swapped regular flour for almond to add some Vitamin E to the dish. I used Maple syrup as a natural sweetener but you can also substitute coconut oil for a lower sugar option.

Ingredients:

5 C Berries

1 C Rolled Oats

1 tbsp Lemon juice

2 1/3 tbsp Arrowroot powder (or all purpose flour regular or gluten free or 2 tbsp ground flaxseed

10 tbsp Maple syrup or 2 tbsp + 1/4 C Coconut oil

1 tbsp Cinnamon

1/2 tsp Salt

1 C Almond flour or regular flour

Directions:

1. Preheat oven to 350F.

2. In a 9×9 baking pan pour the strawberries, arrowroot, lemon juice and 2 tbsp maple syrup and mix well.

3. In a separate mixing bowl mix the oats, flour, salt, cinnamon and maple syrup (or coconut oil) until it all looks wet and crumbly. Pour this mixture evenly on top of the berries. Bake for 35 minutes

Lasts 3 days at room temperature or 5 days in the refrigerator