• Pecan Topping
  • 3/4 cup gf oats
  • 1/4 cup ground flax
  • 1/2 cup shredded coconut
  • 3/4 cup chopped pecans
  • 1/4 cup coconut oil
  • 3 tbsp coconut granules
  • Filling
  • 4 1/2 cups fresh/frozen berries
  • 2 tbsp coconut granules
  • 3 tbsp chia seeds

One of the common questions our clients ask is “What should I eat for breakfast?” A valid question you may have for yourself.  The recipe I’m sharing with you today is an oldie but goodie that has evolved from just a few ingredients.

It was shared in the MOPS 2008 recipe book and has been a popular easy dish to make.  With the many other sugar options, today I would change the agave to maple syrup, raw honey, coconut nectar {learn more}, coconut granules {learn more}, date sugar {learn more}, or sucanat {learn more}.  Agave really broke my heart when the truth came out.

This is what we call the “Full Pinocchio” in the health food world!  The food industry pulled one over on us {tsk tsk}!  I should have listened to my husband, who never was a fan of agave (sigh).

Berry-Crisp-1

Dr, Mercola, Dr Weil and I should add Dr. Rofrano {health gurus} researched agave to be even worse than high fructose corn syrup!  What!!??  Well folks, the dirty truth is although it’s lower on the glycemic scale, it is high on the fructose scale!   Ugh, it just makes me want to scream, “liar liar pants on fire” to those people!

Fructose does not instantly raise blood sugar/glucose, but the research does show that excessive fructose consumption affects liver function, promotes obesity, and is the bully in the rising incidence of type 2 diabetes, heart disease and cancer.  Agave has a higher fructose content (90% compared to maple syrup and honey at 50%) than any other common sweetener and yes, even more than high fructose corn syrup.

Americans consume a tragic amount of fructose at a whopping average of 55 grams per day compared to 15 grams just 100 years ago.  Can you imagine yourself eating 11 plus teaspoons of sugar a day?  Ignorance is bliss but no more pinocchioing around people!  We have so many other amazing options!

Get your skinny on and let’s make the switch-a-roo to better sweetener choices starting with my Berry Crisp!  You can do it!!!  This was one of my first treats coming off the  sugar cleanse  that I did for 14 days!!!  I have heard many of you felt great after you finished too!  Some of our patients dropped pounds, gained clarity, and had more sustained energy throughout the day!

Berry Crisp {paleo, vegan, dairy & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 6-8

Ingredients
  • Pecan Topping
  • ¾ cup gluten free oats {paleo, use almond flour}
  • ½ cup shredded coconut
  • ¼ cup ground flax
  • ¾ cup chopped pecans
  • ¼ cup coconut oil
  • 3 tbsp coconut granules
  • Filling
  • 4½ cups fresh/frozen berries
  • 2 tbsp. coconut granules
  • 3 tbsp. chia seeds

Instructions
  1. Heat oven to 350 degrees.
  2. Mix topping: oats, flax, oil, coconut, pecans, and sweetener together. Set aside.
  3. In a glass baking dish, mix all the filling ingredients.
  4. Add the topping and bake for 30-35 minutes till golden brown.
  5. Serve warm or you can eat it cold with plain organic yogurt.

Notes
To meet paleo standards use almond flour instead of the oats and you will bake for only 20-25 minutes. You can use frozen berries but there will be a bit more liquid in the dish when it is done baking. If you find it has too much juice you can drain it after crisp has cooled. I drizzled some of the juice over the crisp with vanilla ice cream for the kids and they loved it! This is one of our families favorite breakfast dish {instead of ice cream use yogurt}! Please use organic berries when you can.

With a Spoonful of Health,

Dawn-Signature