Can't miss NC in May.
For full anti–inflammatory benefits ::
Decide to take 2 days off in a row (unheard of !).
Go to your local farmers market, grab 2 boxes of organic strawberries.
Go sit in the garden sun and slowly destem.
Lightly mash them with fresh juice of one lemon and a few spoonfuls of chia seeds.
Mince some fresh local young ginger and add to berries. Let that all melt a bit in the sun.
Coat a 8x8-ish old school glass pan with Dr Bronner's virgin organic whole kernel coconut oil (the best).
Cut up a few select dates, add them to a separate bowl with organic gf rolled oats, a bit of almond flour (raw organic), a bunch of SUPERFREE Maca Butter, and a dropper full of Gut MCT. Add a nice bit of local raw honey (or maple). Add a spoonful or two more of the coconut oil until you get a nice crumbly texture (mash with a fork).
Pour the berry bowl into the coated pan.
Add the crumble mixture on top, evenly.
Bake at 350 F for about 20 minutes. Check at 13 to make sure the top isn't browning too fast - cover with foil if so.
Allow to cool and enjoy in the woods with good company.
This was intuitive baking, but here's some closer measurements if you please ~~
Filling:
4 c berries
2 T chia seeds
1 lemon
1 T minced young ginger
Crumble top:
4 medjool dates
1/4 c organic gf oats
1/4-1/2 c organic raw almond flour
OR replace first 3 with 3/4 c SFF Adaptogenic Chia Oats if you've got it like that
1/4 c SFF Maca Butter
1 t SFF Gut MCT
2-4 T local raw honey (or maple) - to taste
2-4 T Dr. Bronner's virgin organic whole kernel coconut oil
