Blueberry Crisp (grain Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Filling:4 cups blueberries1 t. cinnamonTopping:1 cup almond flour 1 cup unsweetened shredded coconut1 cup pecans, coarsely chopped ½ teaspoon sea salt¼ teaspoon baking soda½ cup coconut oil, melted¼ cup raw honey
Preheat oven to 350F.
Rinse blueberries well, then place them in the 2-quart baking dish. Sprinkle cinnamon on top.
Mix almond flour with sea salt and baking soda in a large bowl, until well mixed. Stir in the unsweetened shredded coconut and walnuts.
Melt the coconut oil, in a small pan over low heat, then add the honey to just barely melt the honey enough to mix it in.
Stir the melted mixture into the almond flour mixture until well-blended, then crumble the almond flour mixture over the berries.
Bake for about 30 minutes until topping is golden brown.
Cut into squares to serve!
Serving Size: Makes 9 Square Servings
Number of Servings: 9
Recipe submitted by SparkPeople user LOULABEE4JESUS.
Rinse blueberries well, then place them in the 2-quart baking dish. Sprinkle cinnamon on top.
Mix almond flour with sea salt and baking soda in a large bowl, until well mixed. Stir in the unsweetened shredded coconut and walnuts.
Melt the coconut oil, in a small pan over low heat, then add the honey to just barely melt the honey enough to mix it in.
Stir the melted mixture into the almond flour mixture until well-blended, then crumble the almond flour mixture over the berries.
Bake for about 30 minutes until topping is golden brown.
Cut into squares to serve!
Serving Size: Makes 9 Square Servings
Number of Servings: 9
Recipe submitted by SparkPeople user LOULABEE4JESUS.
Nutritional Info Amount Per Serving
- Calories: 290.0
- Total Fat: 24.3 g
- Cholesterol: 0.0 mg
- Sodium: 148.1 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 3.5 g
- Protein: 2.6 g
Member Reviews