By Lynne Young, CHC
This gluten free, dairy free dessert makes the perfect holiday barbeque treat that everyone can enjoy! You’ll love how easy it is to make and it’s loaded with antioxidants & other nutrients. To add some extra joy to this recipe, try whipping up a dairy free coconut cream topping (recipe below). Enjoy!
Ingredients
2 Pints (4 cups) Fresh or Frozen Blueberries – washed
1 cup gluten free all purpose flour (plus 2 TBS to mix with berries)
1 cup gluten free rolled Oats
1/2 cup brown sugar (packed)
1 tsp cinnamon (my favorite is Saigon Cinnamon)
1/2 cup Organic Butter (1 stick)
1 TBS Turbinato Sugar
Directions
Preheat the oven to 415 degrees.
Grease the bottom of an 8 x 8 baking dish.
Mix the blueberries with 2 Tbs of the flour mixture & 1 TBS sugar, and place in the dish.
If you’d like oats to be a flour consistancy, place them in food processor or high speed blender and pulse until flour consistancy.
Combine brown sugar, cinnamon, oats and butter. Use a fork or pastry blender to blend the butter through the mixture until large crumbs are formed.
Hint: the butter works best if cold / semi-solid (slightly softened).
Pour crumb mixture over the top of the blueberries and bake in oven at 415 degrees for 10 minutes, then lower oven to 350 degrees for 30 minutes or until it bubbles and the crust is browned.
Coconut Whipped Cream
Ingredients
1 can full-fat canned coconut milk
1 TBS maple syrup
1 tsp vanilla extract
Directions
1. Chill the coconut milk in the refrigerator overnight.
2. Scoop the congealed coconut fat out of the can and into a mixing bowl. Toss the remaining liquid in the can or use as a milk replacement.
3. Add the maple syrup and vanilla extract to the mixing bowl.
4. Blend until creamy with an electric mixer.
Resources:
http://www.medicalnewstoday.com/articles/287710.php
