Protein Berry Crispby John Meadows on January 15, 2013
- 1 cup of fresh blueberries
- 2 cups of fresh strawberries, hulled and diced into small pieces
- 1/2 cup of fresh raspberries
- An additional 1 cup of the following fruits of your choosing sliced and diced:
- —–kiwi, rhubarb, apple, pear
- 1 cup oat flour
- ¾ cup vanilla whey isolate
- ¾ cup stevia blend sugar substitute or splenda
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp sea salt
- ½ cup organic virgin coconut oil (room temperature)
- 1/3 cup organic grape seed oil
- Around 1 cup of rolled oats**
1. Wash all fruits thoroughly and dry before using. It is important they are dry and fresh (not frozen) or else there will be too much moisture for the crisp. Mix the fruits together in a colander or large bowl.
2. Lightly spray with olive oil cooking spray a large (9×13) glass baking dish. Pour the mixed fruit into it and set aside.
3. In a large mixing bowl, add the oat flour, whey, cinnamon, nutmeg and sea salt. Mix well with a wire whisk.
4. Add the coconut oil and grape seed oil to the dry mixture. Cut in butter using a pastry blender or cross cutting with 2 knives, until you have coarse crumbs. Do not mix.
5. Fold in the oats. The mixture should be crumbly. Depending on the type of protein powder, you might need to add less than 1.5 cups or more. Some proteins use more liquid, while others take less, thus I suggest for step 5 to slowly fold in the oats until you reach that perfect crumble consistency.
6. Sprinkle over top of berries
7. Bake at 350 for 35-45 minutes or until or until fruit is bubbly and topping is golden brown. Let cool for 20 minutes before serving.
Nutrition – Serves 10
from June 2012: