INGREDIENTS
2 lb
(about 6 cups) mixed berries (I used a combination of blueberries, strawberries, raspberries and blackberries - if you’re using frozen, let them thaw before using)
2 tbsp
tapioca flour
1/4 cup
coconut sugar
1/4 tsp
cinnamon
1 tsp
vanilla extract
1 cup
almond flour
2 tbsp
coconut flour
1/4 tsp
cinnamon
1/2 cup
gluten-free rolled oats
1/4 cup
maple syrup
1/4 cup
coconut oil (softened, texture similar to softened butter, use refined for no coconut flavor)
1/4 cup
nut of choice (chopped (I used walnuts))