Breakfast, cate
, wholesome snack this mixed berry crisp fits the bill! Unlike tradi-
tional crisps, it does n’t contain any adulation or oil painting, but still has the rich flavor. It’s
also grain-free, thanks to the combination of almond and coconut flours. If you ’d
like to batch- chef it, you can fluently do so by doubling, tripling, or quadrupling the
1 serving
cuisine TIME
12 to 15 twinkles
Calories 293, Protein 14 grams, Fat 15 grams, Fiber 9 grams
1 mug fresh berries of choice *
1 tablespoon bomb juice
2 soupspoons almond flour
1 teaspoon coconut flour
1 teaspoon granulated sweetener of choice
1 teaspoon protein greasepaint( voluntary)
Cinnamon, to taste
teaspoon cashew adulation, melted
1 ½ ladles pure maple saccharinity

Preheat the roaster to 350 degrees Fahrenheit. Grease a small baking dish with chef-
ing spray and set it away.
In a small mixing coliseum, fleece the mixed berries with the bomb juice, mix well,
also transfer to the greased baking dish and spread out unevenly. Cover the mixed berries with the “ deteriorate ” admixture and singe for 12 to 15 min-
utes, or until the crumbles are golden brown.
Allow the crisp to cool for 5 twinkles and serve with Greek yogurt or ice cream!
You can use frozen berries, just be sure to thaw one mug.

This can be enjoyed cooled, from the refrigerator.
Exchange the maple saccharinity for an redundant teaspoon of nut adulation or milk of choice, if
preferred. This is being used only as a binder, not for taste or texture.

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