Almond Flour Berry Dessert Bake
359kcal
Ingredients
Topping:
- 1.5 cup almond flour
- ⅓ cup pure maple syrup or 1/3 cup sugar
- ¼ teaspoon of fine sea salt
- 5 tablespoons of melted butter
- 1 teaspoon of cinnamon
- ¼ cup of pistachios or pecans crushed
Berries
- 3-4 cups frozen berry mix
Method
- Mix all topping ingredients together until well combined. It will resemble a rough shortbread dough.
- Place the frozen mixed berries in the bottom of a baking dish.
- Sprinkle the topping mixture on the berry mixture.
- Bake at 350 degrees F for 20-25 minutes.
Nutrition
Serving6 servingsCalories359kcalCarbohydrates29gProtein7gFat26gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.4gCholesterol25mgSodium174mgPotassium139mgFiber6gSugar19gVitamin A349IUVitamin C2mgCalcium96mgIron1mg
Notes
- Is this almond flour berry dessert bake gluten-free? Yes, absolutely! This recipe is entirely gluten-free as it uses almond flour for the topping instead of traditional all-purpose flour.
- Can I use fresh berries instead of frozen mixed berries? Yes, you can use fresh berries in this bake! If using fresh, you might want to adjust the amount of added sugar or pure maple syrup based on the sweetness of your fresh fruit.
- Why is pure maple syrup recommended over pancake syrup for sweetening berries? Pure maple syrup is preferred for its natural flavor, consistency, and lower glycemic index compared to pancake syrup, which is typically corn syrup-based. Pancake syrup will not work as a substitute here.
- Can I substitute other nuts for pistachios in the topping? Yes, you can! The recipe mentions that crushed pecans are a great substitute for pistachios, adding a different but equally delicious flavor and richness to the topping. Feel free to experiment with your favorite nuts.
- How do I store leftover berry dessert bake? Once cooled, store any leftover almond flour berry dessert bake covered in the refrigerator for 2-3 days. You can reheat individual portions gently in the microwave or oven.