1 tablespoon arrowroot starch mixed with 1 tablespoon water
Directions:
Preheat the oven to 350 degrees. Line a 9×9 inch baking dish with parchment paper.
Spread the almonds out on a baking sheet and bake for about 7 minutes until golden brown. Set aside.
In a bowl, combine oat flour, quick oats and salt. Stir in maple syrup and coconut oil. Using your hands, pinch mixture together to incorporate coconut oil.
Add walnuts, and knead to combine.
Press 2/3 of the mixture into baking dish, making sure it’s one solid crust. Bake for 15 minutes. Remove from the oven and cool for 5 minutes.
Meanwhile, add the frozen cherries into a saucepan. Heat over medium heat until the cherries are defrosted and the sauce is simmering. Use a fork or potato masher to gently break cherries into smaller pieces. Remove from the heat, add in the arrowroot starch mixture. Return to heat and simmer. Remove from the heat and set aside.
Pour the cherry filling over the baked crust and sprinkle on the remaining crumble.
Bake uncovered for 14 to 18 minutes, until the topping is firm.
Dustin has been in the fitness industry for over a decade. In 2012 he realized that he needed to look deeper and have a better understand of how the nervous system played into movement, pain, and performance. He spends his life helping clients look at performance through a neurological lens and to work smarter, not harder.