I love July fourth! It means getting together with family and friends to celebrate America’s independence with great food, drinks and at the end of the day beautiful fireworks. This year is especially exciting for me because, it’s the first year that my daughter is old enough to watch and enjoy the fireworks. There is something so special about being able to view things like this through a child’s eyes. I thought I would revamp my Strawberry crumble tart with this healthier gluten free version, and add a little blue to make it more festive. Feel free to use any berry that you like for this, raspberries and blackberries would be an awesome alternative.
Here’s what you need:
1/2 cup of almond meal
1/2 cup of oats
4 tablespoons, or half a stick of cold butter, cut and cubed,
a dash of cinnamon
1/2 cup of maple sugar, ( can also use coconut sugar, or brown sugar)
1pint of fresh strawberries (sliced)
1 pint of fresh blueberries
2 cups of heavy whipping cream
1/2 teaspoon of vanilla extract
5 tablespoons of maple syrup or agave
Place the almond meal, oats, butter, sugar, and cinnamon into a food processor an pulse until it looks like this:
Place one tablespoon of the mixture into muffin tins:
Bake on 400 until golden brown about 10-15 minutes
Remove from oven and allow to cool.
In a stand mixer add 2 cups of heavy whipping cream and 5 tablespoons of maple syrup, and 1/2 teaspoon of vanilla extract:
Whip until peaks form. Layer the strawberries, blueberries and whip cream on top of the crumble and enjoy!
Happy Independence Day my fellow Americans! What is your favorite food to eat on July 4th?
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