4 servings 3 Better Balance Bites
Calories 210 Fat 5g Carbs 55.6g Protein 3.7g
Ingredients
· Cooking spray
· 5 cups of berries, any kind, fresh or frozen (see notes)
· Zest of 1/2 lemon
· 1 tsp lemon juice
· 2 Tbsp sugar replacement
· 1 Tbsp cornstarch
· 1/2 tsp cinnamon
· 1/4 tsp salt
Topping
· 2 Tbsp light butter (I used I Can’t Believe It’s Not Butter Light)
· 2 Tbsp granulated sugar replacement (see notes)
· 1 Tbsp almond milk (possibly more, depending on the batter—see directions below)
· 1/2 tsp vanilla
· 1/2 tsp cinnamon
· 1/4 tsp salt
· 1/3 cup quick oats (see notes)
· 2 Tbsp chopped nuts of your choice (May affect bites – I used almonds)
· 1/4 cup flour
Directions
1. Heat oven to 400. Spray a 9” loaf pan with cooking spray (see notes). Place it on a sheet pan and set aside.
2. Put the berries into a medium bowl. Add lemon zest and juice, sugar replacement, cornstarch, cinnamon, and salt, and toss to coat the berries.
3. Place berries into the loaf pan. Cover with foil and put into the heated oven. SAVE THE BOWL TO MAKE THE TOPPING!
4. Bake for 20 minutes. Remove the foil and bake another 10 minutes. Remove from the oven, set on a cooling rack, and shake the pan to level the berries. Keep the oven on!
5. While the berries bake, prepare the topping.
6. In the bowl used for the berries, melt the light butter in the microwave for about 15 seconds. (If you used a metal bowl, just melt the butter separately and add it to the bowl.) Add in the sugar replacement, almond milk, vanilla, cinnamon, and salt. Mix to combine, then mix in the oats and nuts. Once combined, mix in the flour to form a cookie dough-like consistency. If the batter is too dry, add a little more almond milk.
7. Drop bits of the topping batter all over the fruit, then press it down very lightly into the berries, breaking up any large chunks.
8. Bake in the oven for another 20-25 minutes until the crumble feels solid when tapped.
9. Remove from the oven, place on a cooling rack, and let it sit for 1 hour.
Notes
· If using strawberries, quarter them. If the strawberries are very large, cut them in half after quartering them.
· Fresh berries, frozen berries, or a combination of both can be used in this recipe.
· The sugar replacement can be substituted with brown sugar replacement or can be changed to half of each.
· If you don’t have quick oats, you can use regular oats, but chop them slightly with a knife. Do NOT use a food processor or blender or it will become too fine.
· An 8” loaf pan can be used. You could also make these individual by baking them in large ramekins.
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