Gluten free, Sugar free & Seasonal.
For this recipe, I used a square casserole dish (approx 6 in deep).
Fill the casserole dish 2/3 to the top with a mix of apple, rhubarb & raspberries (or sub your choice of fruits).
Sprinkle with monk fruit. Add 1 tbsp tapioca flour and 2 tbsp coconut flour. Drizzle with maple syrup. Stir.
Separately, make the topping:
1/4 cup almond flour
1/4 cup coconut flour
1/4 cup maple syrup
1/4 cup butter, cut up (I used vegan butter.)
1/2 cup oats
Add the topping to the dish. Preheat oven to 375. Bake for 40-45min.
And it’s done!! Enjoy this seasonal delicious breakfast / dessert 🙂
