Thursday, August 14, 2014

Blueberry Lover - A Blueberry Crisp gluten free dairy free SCD option

 Ok, be warned, this is a blueberry crisp for true blueberry lovers. If you are imagining those diner style crisps with a burst of sugar and granular explosion upon first bite...this is not that. This is a subtle sweetness, bit of crunch, but primarily, blueberry overload for those of us who just love blueberries. Now that we have that all cleared up, and you're still with me, enjoy the recipe!

Ingredients (with SCD variation):
  • 5 Cups blueberries
  • 1 C gluten free oats (For SCD version, use ground nuts or nut flour of choice)
  • 1/2 Cup almond flour
  • 1/2 tsp salt
  • 1/4 Cup coconut oil
  • 1/4 Cup maple syrup (for SCD version, use honey)
  • 1/3 Cup chopped pecans
  • 1 Tablespoon water (for SCD version, omit)
  • 2 Tablespoons maple syrup (for SCD version use honey)
  • 1 1/2 Tablespoons tapioca pearls (for SCD version, omit)
Pour your rinsed blueberries into a 9x13 cake dish. In a bowl, mix 1 C oats, 1/2 C almond flour, 1/3 C pecans, 1/2 tsp salt. Add coconut oil and mix. Add 1/4 cup maple syrup and mix. Set aside.
In second, smaller bowl, mix 2 Tablespoons of maple syrup with 1 Tablespoon water. Pour that 3 Tablespoon liquid mix over blueberries and stir around.  Sprinkle the tapioca pearls among the blueberries  as shown in photo. This will help thicken the liquid as it cooks and then cools.
Top with oat/nut mixture and bake at 350 degrees F for 45 minutes, covered.  Remove cover and bake additional 20 minutes.

Let cool before serving. This is a subtle flavor and a very yummy blueberry overload for those times of year when blueberries are calling to you.

Variations: Want more topping? I know, everybody does. You can double the recipe for the topping to make this a more traditional crisp. Just cut your serving size down to help compensate. Also, consider cutting the berries back to 2 cups and adding 3 cups chopped peaches.

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