Name: Tigernut Flour Berry Crisp
Ingredients: 2 cups fresh raspberries (You can use 2-3 cups); 2 cups fresh blueberries (You can use 2-3 cups); 2 tsp ground cinnamon; 6 drops liquid stevia (vanilla flavored); 1.5 cup tigernut flour; 3/4 cup arrowroot flour; 2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp salt; 8 Tbs solid coconut oil; 8 drops liquid stevia (vanilla flavored)

Tigernut Flour Berry Crisp

Servings

Ingredients

Filling

2 cups fresh raspberries You can use 2-3 cups
2 cups fresh blueberries You can use 2-3 cups
2 tsp ground cinnamon
6 drops liquid stevia vanilla flavored

Topping

1.5 cup tigernut flour
3/4 cup arrowroot flour
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
8 Tbs solid coconut oil
8 drops liquid stevia vanilla flavored

Servings

Ingredients

Filling

2 cups fresh raspberries You can use 2-3 cups
2 cups fresh blueberries You can use 2-3 cups
2 tsp ground cinnamon
6 drops liquid stevia vanilla flavored

Topping

1.5 cup tigernut flour
3/4 cup arrowroot flour
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
8 Tbs solid coconut oil
8 drops liquid stevia vanilla flavored

Instructions

Preheat oven to 375 degrees F. Toss all of the ingredients for the filling together in a 9X13 baking dish. I mush the berries just a bit with a fork to get the juices going.
For the topping, mix together the flour, arrowroot, cinnamon, ginger and salt. Cut the coconut oil as you would do for pie crust. Use a fork or your hands to form small crumbs.
Add the stevia and mix it in using a fork. You should be able to crumble the mixture over the filling. Topping is a little on the dry side, you can add a little water so you form small crumbs, or just sprinkle on the filling. Either way, it turns out great!
Bake for about 30-40 minutes or just until fruit is bubbling and the topping is lightly browned.
Let cool and enjoy!

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