Sweet Potato Strawberry Crumble


Filling:
2 medium-ish sweet potatoes- yams, shredded – cone #2
3 1/2 – 4 cups strawberries, halved
1/4 cup raw cane sugar or maple syrup or  1 T. stevia
1 tbsp coconut  flour
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp nutmeg


Crisp:
1 1/4 cup rolled oats
1 1/2 cups low sugar granola
2 pinches of salt
1 tbsp cinnamon
a good sprinkle of ground flax
1/2 cup almond or soy milk



In a large bowl combine the shredded potatoes, strawberries, sugar ,coconut flour, and spices -coat, then let rest. In a medium bowl, combine and stir the dry ingredients first: oats, granola, sugar, salt, cinnamon, and flax. Place strawberry mixture ingredients in EOS start cooking at medium heat. Then cover evenly with your crumble crust. Pour a little soy or almond milk over the top.
Bake for 20 minutes. Medium –click- low.  Serve with coconut cream or coconut bliss ice cream.


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