Follow-up question: it looks like I'll simply replace the flour with ground almonds.
The carb count is high enough that I think this will work best as breakfast, i.e. as a stand-alone, rather than dessert.
So what's the easiest way to prepare it the night before? Will it sog in the fridge?
Eve
Could I make my banananana crumble recipe a bit less of a carb bomb by substituting some of the flour for ground almonds, and if so, how much? I already use wholewheat flour, and it's less sugar than my SIL's crumble topping.
I haven't made this since I came down with type 1 diabetes a year ago!
