Description
Fresh picked blackberries baked with a layer of nutty pastry.
Ingredients
For the filling:
5 cups fresh blackberries
2 tablespoons fresh lemon juice
1/4 teaspoon xanthan gum
1/4 cup monkfruit sweetener, Lankanto
For the pastry:
1 cup almond flour
3 tablespoons vanilla whey protein powder, I use Precision Engineered
1/4 cup Swerve brown
1/2 teaspoon baking powder
4 tablespoons butter, at room temperature
1/4 cup + 2 tablespoons heavy cream
1/2 cup chopped pecans
1/2 cup sliced almonds
Instructions
Turn oven to 375 degrees.
For the filling:
Combined all filling ingredients together and very lightly toss together.
Transfer to an 8×12 casserole dish.
For the pastry:
Combined dry ingredients, except for the nuts, mix.
Add the butter and cream together, then add the cream and mix well,
Add the nuts and mix.
Take large scoops in to the palms of hands and pat out to approximately 3/4 inch thick pieces and lay over the top of the berries.
Repeat until the berries are mostly covered, leaving some space in between for air to escape.
Bake for 20 minutes or until crust is golden brown.
Notes
If using frozen berries, double to amount of xanthan gum.
