AIP Blueberry Coconut Crumble Recipe
By: Healing Autoimmune
Published: Wednesday, August 8, 2018 - 2:48am

Ingredients




13 oz blueberries (370 g)
2 teaspoons of lemon juice (10 ml)
1/2 teaspoon of cinnamon powder (1 g)
1/2 teaspoon of vanilla extract (3 ml)
3 tablespoons of cassava flour (23 g)
3 tablespoons of coconut flour (21 g)
1 1/2 tablespoons of coconut oil, solid (23 ml)
3 tablespoons of shredded coconut (15 g)

Preparation

1 Preheat the oven to 350°F (180°C). 2 Mix the blueberries, lemon juice, cinnamon, and vanilla together in a bowl. Gently crush some of the blueberries with the back of a fork. Put blueberry mixture into an ovenproof dish and place in the oven for 15 minutes. 3 Meanwhile, combine the flours. Cut the solid coconut oil into small pieces and add to the flours. Rub the mixture until it resembles breadcrumbs. Stir in the coconut. 4 Scatter the mixture over the baking blueberries and continue cooking until golden and crispy.

About

DESCRIPTION: This sweet treat is rich in coconut flavor. Serve it for dessert or a luxurious weekend breakfast.