My favorite childhood fruit crumble bars experiment using grain-free/gluten-free Cassava flour succeeded! The taste is exactly how I remember growing up so it’s hard to believe you are not eating the real thing.
For the dough, it’s best to use goat or sheep kefir or yogurt because they are easier on digestion than conventional dairy. Most Health food stores carry sheep and goat products. A dairy-free version can be achieved with coconut buttermilk.
These grain-free bars are very versatile because they can be made with any seasonal fruit of your choice. They are great with apricots, peaches, apples, plums, or rhubarb. In the winter months it is best to use frozen Organic berries that were frozen in season.
- 10 Tbsp melted compliant A2 butter (I like President’s butter, ghee, or avocado oil)
- 3/4 cup sheep or goat yogurt or kefir (For non-dairy version make coconut buttermilk by adding 1 Tbsp ACV into full-fat coconut milk and let sit for a while).
- 2 pastured or omega-3 eggs
- Juice of 1 lemon
- Zest of 1 organic lemon
- 1 tsp vanilla extract
- 1/2 cup raw honey
- 1/2 cup Lakanto Monkfruit sweetener
- 1/2 tsp baking soda
- 1/2 tsp Celtic sea salt
- 2 cups cassava flour
- 1 1/2 cups organic berries (fresh or frozen), or other in-season fruit
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup powdered sweetener (Swerve or Monkfruit)
- 31/2 Tbsp coconut oil, room temperature
- Preheat the oven to 350 °F. Grease a 13”x9” baking pan and cover it with almond flour.
- Mix the wet ingredients in one bowl and dry ingredients in a separate bowl, then combine.
- Using a spatula, scrape the thick batter into a baking pan and spread evenly. Top with berries and lastly with the crumble mix.
- Bake for about 30 minutes or until the toothpick comes out clean. Allow to cool before serving.