You’re looking at the strongest display of self-control I have ever exhibited.
As in, it took every ounce of will-power to not consume my blog post before I could complete the photography task.
You’re also looking at that time I ate dessert in the middle of the day.
I did save some of the crumble for my friends. And let me tell you, I experienced serious cognitive dissonance over that. Meaning I didn’t want to share. And yet, I knew I should. Because sharing is caring. And so I did.
Here’s the skinny on this baby baluga: This crumble is gluten-free, grain-free, naturally sweetened, vegan, paleo, and healthy for you! Dessert-for-breakfast healthy for you. This-dessert-is-so-healthy-for-me-I’m-going-to-eat-a-second-dessert-to-cancel-out-all-the-health-benefits-from-dessert-number-one healthy for you.
So you should probably make it, then eat it. Probably share it. But mostly eat it.
Major recommendation: serve this strawberry crumble with the Boozy Roasted Cherry Dark Chocolate Chunk Ice Cream I showed you yesterday.
I’m guest posting over at Eat Your Heart Out (now Stephie Cooks) today! Go get yourself some Paleo Strawberry Crumble and say hi to my girl, Stephie!
Paleo Strawberry Crumble
Preheat the oven to 350 degrees F.
In a mixing bowl, toss together the strawberries, tapioca flour, vanilla extract, lemon juice, and maple syrup. Transfer to an 8” x 8” baking pan.
Mix together the ingredients for the crumble topping in a mixing bowl. Evenly spread it over the strawberries and bake in the oven for 30 minutes, until the strawberries are juicy and bubbly and the topping is golden-brown.
Let stand for 10 minutes before serving with ice cream.