This crumble is perfect for summer — fresh strawberries, blueberries, and raspberries are coated in
a sweet orange mixture and topped with an oat and almond crumble, then baked until bubbly.
Not exact matches
The dough is rolled out and filled with a
sweet mixture of
orange zest and coconut before being rolled back up like little croissants.
Whisk eggs, coconut milk, maple syrup,
orange zest, vanilla, and salt into
sweet potato
mixture.
1 1/2 cups chopped carrots 2 cups chopped
sweet bell peppers (a
mixture of yellow, red and
orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
Whisk eggs, coconut milk, maple syrup,
orange zest, vanilla, and salt into
sweet potato
mixture.
Combine mashed
sweet potato, applesauce, almond butter,
orange juice and vanilla in another bowl, then combine wet and dry
mixtures until no dry clumps remain.
A
mixture of cinnamon and
sweet orange is lovely and works so well.