Berry Crisp with Seedy Crumble

INGREDIENTS

4 cups of berries (I used frozen blueberries and fresh strawberries, sliced)

1-2 teaspoons lemon + orange zest

2 tablespoons lemon juice

1 tablespoon orange juice

2 teaspoons arrowroot powder

1/2 cup almond flour

1/4 teaspoon salt

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1 tablespoon sesame seeds

1 tablespoon poppy seeds

2 tablespoons ground flaxseeds

2 tablespoons hemp seeds

2 tablespoons uncooked quinoa (sprouted if available)

1 tablespoon coconut oil (not melted)

1 tablespoon maple syrup (increase if you want it sweeter)

1 teaspoon vanilla extract

METHOD

Preheat oven to 350 degrees F.

In a small bowl, combine arrowroot powder, lemon juice, and orange juice.

In a 6-inch circular pyrex (or 8 x 8 pyrex), add berries, arrowroot-juice mixture, lemon zest, and orange zest. Mix together.

In a separate bowl, combine almond flour, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, ground flax, hemp seeds, quinoa, coconut oil, maple syrup, vanilla, and salt. Use a plastic spatula or your hands to pinch the coconut oil into the flour and seeds until crumble forms.

Sprinkle the crumble on top of the berries.

Bake for 30-40 minutes or until berries are bubbling and crumble is golden.