Makes 5
Prep time: 15 minutes
Baking time: 35-40 minutes
Ingredients
For the Filling
500g frozen raspberries, thawed
2 Tbsp coconut sugar
1 Tbsp lemon juice
1 tsp cornflour
2 scoops True Glutamine
For the Crumble
1/2 cup rolled oats
1/2 cup gluten-free flour
1/3 cup coconut sugar
1/3 cup dairy-free butter, cubed
Method
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Spray 5 small ramekins with non-stick cooking spray and preheat the oven to 180 degrees Celsius. Place the raspberries, sugar, lemon juice, cornflour and Glutamine into a bowl and stir until everything is evenly distributed and combined.
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For the crumble, place the oats, flour, coconut sugar and butter into a high-speed blender and blitz until a crumb forms.
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Spoon the raspberry mixture into the ramekins then top with the crumble.
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Place into the oven for 35-40 minutes until the golden brown. Allow to rest for at least 30 minutes before eating.
