Almond Flour Blueberry Crisp
Ingredients
Filling
-
2
pints
ripe blueberries
-
1
teaspoon
cinnamon
-
1
tablespoon
arrowroot starch
Topping
-
1
cup
blanched almond flour
-
½
teaspoon
sea salt
-
1
cup
unsweetened shredded coconut
-
1
cup
walnuts
-
½
cup
melted coconut oil
-
¼
cup
maple syrup or honey
Instructions
- Preheat the oven to 350ºF and place blueberries in a baking dish, sprinkling with cinnamon and arrowroot starch.
- In a separate bowl, mix almond flour, sea salt, shredded coconut, and walnuts.
- Add melted coconut oil and maple syrup (or honey) to the dry ingredients and mix well.
- Spread the topping mixture evenly over the blueberries and lightly press it down.
- Bake for 30 to 35 minutes until the topping is lightly golden.
- Let the crisp cool for 15 to 20 minutes before serving.
Nutrition Facts (estimated)
Servings
10
Calories
374
Total fat
30g
Total carbohydrates
26g
Total protein
6g
Sodium
122mg
Cholesterol
0mg
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