RASPBERRY CRUMBLE POTS
Prep: 25 minutes
Cook/Chill: 12-15 minutes
200g frozen raspberries
2 tablespoons Natvia natural sweetener
3 tablespoons chia seeds
Dash of lemon juice
100g oat flour
2 scoops vanilla protein powder
2 tablespoons coconut flour
4 tablespoons Natvia natural sweetener
2 tablespoons smooth nut butter
3 tablespoons almond milk
25g flaked almonds
- First make the fruit base - Place the raspberries in a pan and simmer for 6-8 minutes, then mix in the Natvia, chia seeds and lemon juice and mash well, then set aside for 5-10 minutes to thicken.
- Mix together the topping ingredients until they come together like a crumble mixture.
- Divide the fruit into 4 small ramekin dishes (or one big one) to cover the base. Spoon over the crumble mixture generously to cover the fruit, then bake at 180C for 12-15 minutes until golden and bubbling. Enjoy hot or cold!
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