When people think of dietary lifestyles, they tend to think of items with no flavor and a serious absence of dessert. That is really not the case with Paleo. Sure some creativity might need to get involved in some cases, but not always.
Take this simple dish where your traditional crisp of oats and sugar is replaced with ground almonds and honey. (I know honey is a touchy ingredient in the Paleo world. Since it is not a processed sugar, like granulated or white sugar, I consider it to be okay in moderation.) If you have a bit of a sweet tooth, you could easily serve this for breakfast instead of dessert.
for the whipped cream:
- 2 14.5 oz. cans Thai Kitchen full-fat coconut milk, chilled
for the crisp:
- 1 cup raw almonds
- 2 tbsp. honey
- 2 tsp. vanilla
- 1/2 tsp. cardamom
- pinch of salt
for the filling:
- 1 pint strawberries, washed and hulled
- 6 oz. blackberries, rinsed
- 6 oz. raspberries, rinsed
1. Scoop out solids from coconut milk and place in the bowl of your stand mixer. Reserve coconut milk liquids for another use.
2. Beat on medium speed with the whisk attachment until hard peaks form. (If mixture is too thick, add in coconut milk liquids 2 tablespoons at a time until it reaches your desired consistency.) Refrigerate until ready to use.
3. Place the almonds into a food processor and pulse until they are finely chopped. (I like them to be the size of rice.) Then add the honey, vanilla, cardamom and pinch of salt to the food processor and pulse until combined.
4. Halve or quarter the strawberries as needed. Toss together with the blackberries and raspberries.
5. Divide the fruit into 4 bowls then divide the crisp on top of that, followed by a dollop of the coconut whipped cream.
I usually eat a lot of berries in the spring and summer (they’re my favorite fruit) so I foresee this as a regular breakfast option for me.