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Recipe sourced from Dr Natasha Campbell-McBride, Gut & Psychology Syndrome, Recipes: Egg-Free Fruit Dessert, page 211.
Equipment:
Equipment:
Baking dish
Chopping board
Knife
Ingredients:
Ingredients:
Apples & blueberries (to cover the bottom of baking dish)
3 cups ground almond flour
1.5 cups shredded coconut
1 cup walnut pieces
200g butter, chopped
Prep: 10 min
Prep: 10 min
Directions:
Directions:
Preheat oven to 165°C and grease bread pan
Cut apples and place in bottom of baking dish along with blueberries
Pour almond flour over the fruit
Sprinkle shredded coconut on top
Spread walnut pieces over the top
Slice butter into squares and place over the top
Serving Suggestions:
Serving Suggestions:
Pour kefir on top
Add yoghurt
Serve with GAPS Russian custard
Notes:
Notes:
Storage Tips:
Storage Tips:
Store in fridge
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