Blueberry Coconut Crumble
Basic Information
- Servings: 12
- Ready in: 35 minutes
- Preparation time: -
- Cooking time: -
- Rating: 6.90
- Health score: 0.00
- Weight Watcher points: 1.00
Summary
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your repertoire, Blueberry Coconut Crumble might be a recipe you should try. For 34 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains around 1g of protein, 3g of fat, and a total of 52 calories. 1 person were impressed by this recipe. Head to the store and pick up cassava flour, coconut, coconut oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by Foodista. With a spoonacular score of 16%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Blueberry Baked French Toast with Amaretti Crumble and Blueberry Maple Syrup, Blueberry Crumble, and Blueberry Crumble.
Ingredients
blueberries13 oz
lemon juice2 teaspoons
cinnamon powder0.5 teaspoon
vanilla extract0.5 teaspoon
cassava flour3 tablespoons
coconut flour3 tablespoons
coconut oil1.5 tablespoons
coconut3 tablespoons
Instructions
Step 1
Preheat the oven to 350F (180C).
Step 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.Meanwhile, combine the flours.
Step 3
Cut the solid coconut oil into small pieces and add to the flours. Rub the mixture until it resembles breadcrumbs. Stir in the coconut.Scatter the mixture over the baking blueberries and continue cooking until golden and crispy.
Categories
Diets: gluten free, dairy free, paleolithic, lacto ovo vegetarian, primal, fodmap friendly, whole 30, vegan