Raspberry Crumble Pots 3 Divide the fruit into 4 small SERVES: 10 ramekin dishes (or one big one) PREP: 25 MINUTES COOK/CHILL: 12-15 MINUTES to cover the base. Spoon over the crumble mixture generously to INGREDIENTS cover the fruit, then bake at 180C 200g frozen raspberries for 12-15 minutes until golden 2 tablespoons Natvia and bubbling. Enjoy hot or cold! 3 tablespoons chia seeds Dash of lemon juice TOPPING: 100g oat flour 2 scoops vanilla protein powder • Walnuts are high in fibre and omega 2 tablespoons coconut flour 3 fatty acids 4 tablespoons Natvia natural • This is a sugar free version of a sweetener Greek biscuit commonly made 2 tablespoons smooth nut around easter. butter 3 tablespoons almond milk Recipe by Pamela Higgins 25g flaked almonds
Sweet Tips
1 First make the fruit base Place the raspberries in a pan and simmer for 6-8 minutes, then mix in the Natvia, chia seeds and lemon juice and mash well, then set aside for 5-10 minutes to thicken. 2 Mix together the topping ingredients until they come together like a crumble mixture.
NUTRITION INFORMATION (PER SERVING) Serving size
Carbs
Protein
43.03g
5g
1.7g
Fat, Total
Energy (K J)
Sugars
4g
291
1.9g
CLICK HERE
for more free NATVIA Recipes
NAT VIA .COM
71
