METHOD

1. Heat a saucepan over medium heat. Add in the frozen berries and lemon juice. Allow to cook, stirring occasionally for 15 minutes, until they become sticky. Remove from the heat. Stir in the Essential Reds powder and arrowroot and set aside. 
2. Preheat the oven to 180℃ and grease a brownie tin with coconut oil, or line with baking paper. 
3. In a large bowl combine the almond meal, coconut flour, coconut sugar, buckwheat, baking soda, salt, and ginger. 
4. In a small bowl combine the almond butter, coconut oil and egg. Pour the wet mixture into the dry and mix together to form a dough. 
5. Press half the dough into the tin. Spoon over prepared berry filling. With the remaining dough, crumble over the top, it’s ok if there are some patches where the berry filling is poking through. 
6. Bake for 30 minutes.

Notes

• *May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar as seen in this recipe. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
• Vegan option: Instead of egg, make a flax egg by combining 1 tbsp ground flaxseed with 3 tbsp water. Allow to sit for 5 minutes. Stir into the dough once all ingredients have been added, including almond butter and coconut oil. 
• This recipe works with any nut butter.