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My Grocer

Free Healthy Recipe - Raspberry and Pecan Crunch

Dairy free, Low GI, Low sugar, Wheat Free

Ingredients
½ cup pecans
4 cups raspberries
¼ cup maple syrup
1 tbsp vanilla
½ cup rice syrup
Method

Toast pecans at 180 degrees C for 8-10 minutes. Cool and chop lightly.

Layer raspberries in lightly oiled, medium glass casserole dish.
Combine maple syrup, oil and mix until smooth.
Mix oats and toasted pecans. Stir in maple syrup mixture and fold through. Sprinkle on the top of the raspberries.
Bake at 180 degrees for 20 minutes, or until raspberries are soft and topping is golden.
While raspberries are baking, puree tofu with vanilla and rice syrup until very smooth. Drizzle tofu-vanilla cream over raspberry crunch and serve hot or warm.

Makes 6 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 20 mins
Ready in: 35 mins


Suitable for:
Dessert
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Nutritional Information - Per Serve
Kj 1768 kj
Calories 423 kcal
Fat 20.1 g
Saturated Fat 1.6 g
Total Carbohydrate 51.2 g
Total Protein 5.5 g
Fibre 7.6 g


Natures Best Belfield

Address: 29 Burwood Rd Belfield
Call us: 9642 5613
Drop in: Monday - Saturday 8am - 6pm Sunday 8am - 5pm
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