Isn't berry season the best season ever?!

Some of nature's best candy, in my opinion.

I've noticed that every year for the past 3 years, this is the first dessert I make with berries when they come around. It's just too good and simple not to.

Goes extra well with some creamy coconut ice cream.

Indulge without guilt with this gluten-free and refined sugar-free dessert.

Ingredients

Berry Layer:

3 1/2 cups mixed berries (raspberries, blackberries, blueberries)

1 Tablespoon coconut sugar

Crumble Layer:

2 cups gluten-free rolled oats

1/2 cup brown rice flour

1/4 cup coconut sugar

2 teaspoons goji extract powder

1 teaspoon lucuma

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon vanilla bean or vanilla extract

Pinch of sea salt

3/4 cup ghee/clarified butter, diced

Procedure

Preheat oven to 350 F.
To make berry layer: Toss berries with coconut sugar in a medium-size bowl and place in your baking dish.
To make crumble: Place all ingredients, except ghee, in a large bowl and combine well. Add ghee and press down with fork or pastry cutter to cut ghee into smaller pieces and blend into the mixture.
Spread out crumble evenly over berries.
Bake for 30-40 minutes, until berries are soft and crumble is browned (not burnt).

Recipe and Photos by Giovanna Garcia

'Tis the season for all the indulgent (and healthy) things!

Yes, this time of year we are presented with treats everywhere we go, but I like to always find a way to bring in some nourishment into the mix. For me, it starts with completely erasing the story of healthy needing to be boring and indulgent needing to be 'bad for you.'

The quality of ingredients is key when making anything healthy yet still indulgent. When we use organic and unrefined ingredients, our body actually knows how to process them and there is no inflammation or sluggishness involved. You truly can have your cake and eat it too.

I've been making these cookies for the past month for clients, friends, and events. They're a hit and super easy to make. Give them a try at your holiday gatherings coming up.

Ingredients

Oat cookie base:

2 cups oat flour (blend gluten-free oats to make flour)

¼ cup coconut flour

½ teaspoon baking soda

⅓ cup coconut palm sugar

⅛ teaspoon sea salt

1 teaspoon vanilla

1 organic egg

⅓ cup melted coconut oil

2-3 Tablespoons water or almond milk, as needed

Fruit Jam Filling:

1 pound fresh cranberries (or fruit of choice)

3 Tablespoons pure maple syrup

Juice of 1 lemon

Melted organic dark chocolate to drizzle over baked cookies. Get some superfood chocolate here or make your own.

Procedure

Preheat oven to 350 F.
To make cookie base: In a small bowl, mix flours, baking soda, coconut sugar, and sea salt. Set aside. In a large bowl, whisk together coconut oil, egg water or almond milk, and vanilla. Add dry mixture to wet mixture and whisk to combine well. Add enough liquid until dough comes together. Roll dough into 1-inch balls and flatten out slightly on a parchment-lined baking sheet. Use finger to make a dent in the middle of the cookie.
To make jam: Place cranberries in a medium saucepan along with maple syrup and lemon juice. Let simmer, stirring occasionally, until cranberries start popping and become soft like a puree. Taste and adjust flavor to your liking.
Add fruit jam to center of cookies. Bake for 10-12 minutes, until bottom of cookies is lightly browned.
Melt chocolate in a double boiler. Place cookies on a parchment lined flat surface such as a cutting board or baking sheet. Drizzle with melted chocolate as much as you want. Place in refrigerator for a few minutes, until chocolate is firm. Remove from fridge and enjoy. Note: If you want to eat them while still warm, skip putting them in the fridge and enjoy with the chocolate melted over cookies.

Makes ~20 cookies

Scrumptious Berry Crumble {Gluten-Free}

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