Blueberry Crumble (grain free, gluten free, vegan)
This blueberry crumble has officially become my new favorite dessert (both to make and to eat)! It's super easy (basically the lazy man's blueberry pie) and it taste amazing! Grain free, gluten free, vegan, and refined sugar free, it's sure to win over any family member or guest despite their dietary preferences.
Blueberries are considered a superfood for good reason. Not only are they high in flavonoids that protect against free radical damage, but in clinical trials they also have been shown to support cardiovascular health by lowering blood pressure and LDL cholesterol.
While blueberries are the star of this dish, the crumbly almond flour and walnut top is just as good. You won't believe it's grain free!
4 cups blueberries
1 teaspoonp lemon juice
1 tablespoon maple syrup
½ teaspoon vanilla extract
2 tablespoons arrowroot starch
½ cup almond flour
¼ cup arrowroot starch
¼ teaspoon salt
1 teaspoon cinnamon
2 tablespoons coconut oil, melted
1 tablespon + 1 teaspoon maple syrup
½ cup chopped walnuts
Preheat oven to 350° and grease a large ramekin or baking dish
In a small bowl mix lemon juice, maple syrup, vanilla extract, and arrowroot starch
In a large bowl add blueberries and lemon juice mixture. Toss to coat and set aside
In medium bowl add almond flour, arrowroot starch, salt, and cinnamon and mix well
Add coconut oil and mix until it becomes the consistency of course sand
Add walnuts and maple syrup and mix until well combined
Pour blueberries into baking dish
Spread topping out evenly on top of blueberries
Bake for 32-35 minutes, or until berries are bubbling and top is slightly browned
Remove from oven and let cool for at least 15 minutes
Serve with coconut whipped cream or your favorite non-dairy ice cream
Makes 8 servings.
Nutritional Info (per serving) – Calories 179, Total Fat 9.2g, Saturated Fat 3.3g, Total Carbohydrates 24.3g, Fiber 3g, Total Sugar 10g, Protein 2.8g