Gluten-Free Blueberry Coconut Crisp
Blueberries are native to North America and have been enjoyed for centuries by Native American tribes.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 2 cup Blueberries
- 1 cup Coconut flakes
- 1 cup Almond flour
- 1/2 cup Coconut sugar
- 2 tablespoon Coconut oil
- 1 tablespoon Lemon juice
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the blueberries, coconut sugar, lemon juice, cinnamon, and vanilla extract. Toss until well coated.
- In a separate bowl, mix the almond flour, coconut flakes, coconut oil, and salt until crumbly.
- Spread the blueberry mixture evenly in a baking dish.
- Sprinkle the crumbly mixture over the blueberries.
- Bake for 25-30 minutes, or until the top is golden brown and the blueberries are bubbling.
- Remove from the oven and let it rest for 10 minutes before serving.
- Serve warm and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 35g12%
- Sugars 18g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.