Ingredients
8 apricots, pitted, sliced
1.75 oz (48 g) coconut sugar, divided
2 lemons, juiced
1 tsp arrowroot powder
2 oz (56 g) almond flour
2.75 oz (80 g) walnuts, chopped
2 tsp coconut oil, chilled
Nutrition
(Per Serving)
Calories
343
Fats
23 g
Protein
7 g
Carbs
27 g
Instructions
- Preheat oven to 350°F (175°C). Grease small baking dish.
- Toss apricots with lemon juice, arrowroot, and half of sugar. Spread into baking dish.
- In separate bowl, combine almond flour, walnuts, remaining sugar, and coconut oil. Mix until crumbly.
- Sprinkle topping over apricots. Bake until bubbly and golden (about 20 to 25 minutes).
- Let rest for 5 to 10 minutes before serving.