I love summertime and the fresh berries that are available. Strawberries are very low on the Glycemic Load Index and are a great source of folate and trace minerals. Blueberries rank highest of any fruit for their anti-oxidants and have a high anthocyanin content, which is what gives the blueberry its deep blue color. Anthocyanins have anti-inflammatory and anti-cancer benefits. You can create this recipe in a raw version or you can bake it. Either way, it offers a delightful summer dessert or snack. Bon Appétit!

Raw Version:

Place 2 cups of organic strawberries and 2 cups of organic blueberries at the bottom of a glass dish.

Topping:

2 cups shredded coconut

1 cup chopped or slivered almonds

1 teaspoon vanilla

Sprinkle with stevia or Xylitol.

Mix thoroughly and spoon over the berries.

 

Baked version:

Place 2 cups of organic strawberries and 2 cups of organic blueberries at the bottom of a glass dish.

Topping:

1 cup almond flour

1 cup almonds

1 cup shredded coconut

1 tsp vanilla

Sweeten to taste with Stevia or Xylitol

Mix thoroughly and sprinkle over the berries.

Bake at 375 until the topping begins to brown, about 15 – 20 minutes.

Serve warm or cold. Enjoy!