ingredients
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serves: 9-10
For the Filling:
2 cups frozen, pitted cherries (or any other berry)
1/4 cup maple syrup
3 tbs chia seeds
1 tsp vanilla extract
For the crust
1 cup oatmeal, gluten-free if so desired (I use Bob's Red Mill Oats)
1 cup almond meal
1/4 cup sugar (I used palm sugar, but could use white sugar Brown sugar or a liquid sweetener makes the crust soft)
4 tb almond butter
1 flax egg (2 TBS water and 1 TBS ground flax, mixed and set aside for 5 minutes)
2 tb refrigerated palm shortening (I found coconut oil made the crust soft, but could probably use butter)
2 tb Tapioca Flour (I used (I use Bob's Red Mill Oats)
For the crumb topping:
1/4 cup oats (I use Bob's Red Mill Oats)
1/4 cup palm sugar
1/4 unsweetened, shredded coconut (I use Bob's Red Mill )
1/4 cup slivered or sliced almonds
2 tb refrigerated palm shortening
pinch of salt
Servings Per Recipe: 9
Amount per Serving
Calories: 393
- Total Fat: 24.9 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Cholesterol: 12.7 mg
- Sodium: 27.8 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 4.8 g
- Sugars: 25.2 g
- Protein: 7 g
preparation

Other berries, especially raspberries, are higher in pectin than cherries and so will most likely need a little less chia. Not sure it'd make a big difference, but just something to know. You can play around with the amount of chia you use to get the desired thickness.
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