Paleo & Vegan Berry Crumble W/Strawberry Dairy-Free Ice Cream

Quite recently I made the switch to a paleo lifestyle, which has been easier than I initially expected. Although my previous eating style didn’t consist of a lot of non-paleo foods (thanks to being vegan), there were still a few things I had been consuming, the main ingredients being sweeteners, grains and legumes. If you’re interested in what it means to be paleo and the incredible benefits from following such a lifestyle, I highly recommend reading this blog from one of my favourite websites, and for more articles click here.

. Of course as a vegan, I’ve had to tweak the rules of the diet for my own individual needs (I still eat tofu), but I still believe strongly in the general idea of eating as clean and pure as possible.

I love putting in a bit of effort when it comes to my nutrition and general health, but this recipe was actually incredibly easy and straightforward to make. I decided to take out the extra step of precooking the fruit mixture in a pot on the stove and simply placed all the ingredients in the exact dish they will be cooked in. Not only do the fruit come out nice and syrupy, but they still have a bit of their original shape and form.

If this doesn’t quite float your boat, feel free to mash the berries with a fork, or do the whole cooking in a pot thing; the choice is yours, but be prepared for the extra cleaning up post-devouring.

 

What you’ll need for 1 serving:

For the fruity bit.

• 1/4 C Bblackberries
• 1/4 C Blueberries
• 4 Strawberries
• 2 TBSAgave syrup (or maple syrup)
• 1/4tsp Vanilla extract
• 1/2tsp Coconut oil
• Foil

For the crumble.

• 3/4 C Almond flour
• 2TB Coconut oil (Or rolled oats, but it wont be paleo anymore)
• 1TB Agave syrup
• Pinch of salt
• 1/4 tsp cinnamon *optional

For the Icecream

• 2 frozen bananas
• 1 handful of fresh strawberries

Directions:

 

This recipe is so quick and simple, you’ll be amazed at how little effort this requires.

1. Begin by preheating your oven to 170 Celsius. Now add all of the ingredients for the berry mixture in a small baking dish and gently mix everything together. Set aside and begin make your crumble.
2. In another bowl, add in all of the dry ingredients first, followed by the oil and syrup. Using a fork, begin to mash the coconut oil in with the flour, this should begin to form a crumbled texture. Once the mixture is evenly combined, add to the top of your berry mixture.
3. Take a piece of aluminium foil and place on top of the baking dish, being sure to tuck it in around the corners. Now place into the oven and bake for 15-20 minutes.
4. While the crumble is baking, begin to prepare your strawberry ice cream.  In a high speed blender or food processor, add in the frozen banana, strawberries and agave syrup. Blend until smooth then pour into a small, but deep, freezer safe container. Place a lid or sheet of foil on top then set in the freezer. Note* The longer you leave the mixture in the freezer, the more solid and “icecream-like” it will turn out.
5. After the crumble is done, allow it to cool on a counter or stove top for 5 minutes before devouring. Serve with a scoop or two of your guilt free Icecream.

 

Walla!