Hello joyous readers!
The name of this recipe says it all...anyone can eat it -- whether you are dairy-intolerant, gluten-sensitive or choose a vegan lifestyle, this recipe is for you! And it won't rot your teeth like most crisp recipes you would find in your standard cookbook with far too much sugar.
Wild blueberries are in season right now as evidenced by every farmers' market across Ontario (and I'm sure many other places around the world too). Even if you can't get fresh blueberries right now where you live, you can still go to the grocery store and grab a bag of frozen. In some cases, frozen fruits can be even higher in vitamin C than their fresh counterparts.
An amazing fact about wild blueberries is their antioxidant levels. They contain far higher levels than their conventional cultivated cousins that are the size of grapes in grocery stores. These wee sized, but mighty powerful berries contain a truckload of an antioxidant anthocyanins, making wild blueberries incredible soldiers for waging a battle against free radicals (unstable oxygen molecules associated with cancer, heart disease and the effects of aging). They are truly superfoods.
Let's get to this delicious recipe I made last night for dessert and then of course I had it for breakfast this morning topped with some sliced banana and sprinkle of blood sugar balancing cinnamon! ;)
Desserts
Gluten & Dairy-Free Blueberry Vegan Crisp
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Bottom Ingredients
- 2 cups fresh or frozen blueberries (thaw if frozen)
Topping Ingredients
- 1/4 cup melted coconut oil (melt on low on stove top)
- 1 cup quinoa flakes (or use quick oats but be sure they are labelled "glutenfree" if you want truly GF)
- 1/4 cup (or more) unsweetened coconut shreds
- 1 tbsp coconut sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350F.
- Combine all the topping ingredients into bowl once coconut oil is melted. Give it a taste test. Is it sweet enough? If not, you could add a little more coconut sugar (or coconut nectar) - both of these ingredients can be found at your health food store.
- Line the bottom of your baking dish with the berries. Now spoon the topping over the berries. Bake for 30 minutes. Yes! It's that easy! Let cool slightly and enjoy with a dollop of coconut yogurt (since we are on the coconut theme). EnJOY!
This dessert looks delicious! I just bought some fresh organic blueberries to make the recipe. Could you please tell me what size baking dish you used? Thanks :)
ReplyIt was actually a round baking dish, about 7inches in diameter. The nice thing about crisps is you can use any size dish, it just depends how thick or thin you want the crust to be.
I can't wait to try this....thanks for posting!!
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