INTRODUCTION
This is an easy sweet treat, perfect after a day of foraging. And it’s gluten-free! We adapted this recipe from
INGREDIENTS
Filling:
5 cups chopped starfruit
3 cups pitted Java Plum fruit
2 cups blueberries
1 cup coconut sugar
1/2 cup almond flour
2 teaspoons cinnamon
Topping:
1/2 cup almond flour
1 teaspoon cinnamon
1 cup chopped pecans
1 cup chopped almonds
1 cup coconut shreds
3 Tablespoon coconut oil1 Tablespoon butter
pinch salt
STEP 1
Preheat oven to 375° F.
STEP 2
Combine all filling ingredients and pour into a baking dish, 9 x 13 inches.
STEP 3
In a mixing bowl, combine all dry topping ingredients. Heat and combine butter and coconut oil and add to the dry mixture. Mix thoroughly, until it’s a consistent texture.
