Local and Seasonal Recipes, Menus and More
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INGREDIENTS 3 cups fresh mulberries 2 teaspoons organic corn starch 1 Tablespoon lemon juice 1/2 cup almond butter 1/2 cup water 1/4 cup cane syrup (adjust to taste) 1/2 cup quinoa flakes or rolled oats 1/2 cup chopped toasted almonds 1/4 teaspoon vanilla extract DIRECTIONS Preheat over to 350 degrees. Toss mulberries with corn starch until completely coated. Place in an 8x8 baking pan and sprinkle with lemon juice. Set aside. To make topping, use a fork to beat together almond butter and water until light. Mix in cane syrup until completely combined. Taste for sweetness and adjust. Stir remaining ingredients into mixture. Crumble topping in an even layer over the prepared mulberries. Bake in preheated oven for 30-40 minutes, until berries are juicy and topping is lightly browned. Cool for a few minutes before serving. Cover leftovers and eat within 2 days. Copyright © 2014 Stefanie Samara Hamblen |
