Raspberry Crumble Pots

SERVES: 10 PREP: 25 MINUTES COOK/CHILL: 12-15 MINUTES

200g frozen raspberries 2 tablespoons Natvia 3 tablespoons chia seeds Dash of lemon juice TOPPING: 100g oat flour 2 scoops vanilla protein powder 2 tablespoons coconut flour 4 tablespoons Natvia natural sweetener 2 tablespoons smooth nut butter 3 tablespoons almond milk 25g flaked almonds

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. 3 Divide the fruit into 4 small ramekin dishes (or one big one) to cover the base. Spoon over the crumble mixture generously to cover the fruit, then bake at 180C for 12-15 minutes until golden and bubbling. Enjoy hot or cold! Sweet Tips

• Walnuts are high in fibre and omega 3 fatty acids • This is a sugar free version of a Greek biscuit commonly made around easter.

Recipe by Pamela Higgins

Serving size Carbs Protein

43.03g 5g 1.7g Fat, Total Energy (KJ) Sugars 4g 291 1.9g

CLICK HERE for more free