Blueberry Oatmeal Tahini Crumble
Ingredients
Crumble
-
1 ½
cups
gluten-free quick cook rolled oats
-
¼
cup
oat flour
-
¼
cup
tahini
-
¼
cup
coconut sugar
-
¼
cup
maple syrup
-
1
teaspoon
vanilla extract
-
1
teaspoon
cinnamon
-
½
teaspoon
sea salt
Blueberry Mixture
-
1
pint
fresh blueberries or 4 cups frozen blueberries
-
1
tablespoon
arrowroot flour or tapioca flour
-
1
tablespoon
maple syrup
-
1
tablespoon
lemon juice (optional)
Garnishes
-
to taste
sesame seeds
-
to serve
vanilla ice cream
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix together the blueberries, arrowroot/tapioca flour, maple syrup, and lemon juice.
- Transfer the blueberry mixture to a greased 9x9 baking dish or a large cast-iron skillet.
- In the same bowl, mix together the crumble ingredients until combined.
- Spread the crumble mixture evenly over the blueberry mixture in the baking dish.
- Bake uncovered for 35-40 minutes, or until the top is golden brown.
- Sprinkle sesame seeds on top for garnish and serve with vanilla ice cream.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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