What are your thoughts on organic versus conventional produce?
I would love to buy all organic but it doesn’t always fit in the budget. I pick and choose my organic purchases based on the Environmental Working Group’s “Clean 15” and “Dirty Dozen”. The list published each year indicates foods most likely to be contaminated with pesticides and those most likely to be cleaner.
With strawberries topping the dirty dozen list this past year, I try to always buy organic when it comes to my berries. Unfortunately, that often means waiting on a sale. Luckily, strawberries are in season and organic ones were an excellent price this week. If I want to make this recipe other times, I will opt for frozen organic strawberries, but allow them to thaw completely and drain well.
I hope you enjoy this gluten free, grain free, dairy free, no added sugar strawberry pecan crisp as much as we did!
Ingredients:
Filling
- 2 cups Strawberries, sliced
- 1/2 tsp Xantham Gum
- 1/4 cup Swerve Sweetener
- Juice from half a lemon
Topping
- 1/2 cup Almond Flour
- 1/4 cup Swerve Brown Sugar Substitute
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/2 cup Pecans, chopped
- 4 tbs Coconut Oil (or butter), softened
Instructions:
- Preheat oven to 350 degrees
- Combine filling in a small bowl and allow to sit for at least 5 minutes.
- In a separate bowl, combine the almond flour, swerve, cinnamon, nutmeg, and pecans. Add the coconut oil until clumps form.
- Add filling to an 8-10 inch cast iron skillet. Sprinkle topping over the fruit mixture.
- Bake for 20-30 minutes until top is light browned and crisp.
Best served warm!
AND even better served with So Delicious No Sugar Added Butter Pecan or Vanilla Coconut Ice Cream.
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