Raspberry and almond crumble


  • 1 cup strawberries
  • 1 cup raspberries
  • ½ cup of almond flour
  • ½ cup of cashew flour
  • ½ cup of oats
  • ⅓ tza of almonds
  • ½ tza of agave
  • Vanilla essence
  • 1 tbsp coconut oil
  • ½ cup of almond flour
  • 2 tbsp activated flaxseed


Let the strawberries and raspberries rest with the agave overnight.

In a mixer, process the dry ingredients and add the coconut oil until they form a sand.

Reserve. cook the raspberries and strawberries over medium heat until a consistent texture is obtained.

Let cool.

In a mold previously brushed with coconut oil, place a base of the crumble, the sweet raspberries and strawberries and another layer of crumble.

Bake until golden brown.

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