Is that a form of dyslexia? Amazing how you do not taste the olive oil–I used 1/2 & 1/2 w/ coconut oil, but might try all olive oil next time for less coconut taste. After about fifteen minutes, add the coconut cream. Posted on Last updated: April 5, 2020 Categories Dessert, Fruit, Gluten free, Popular, Vegan. Blueberries are already so sweet, so I didn't miss the sugar. Coconut; Cinnamon Crumble Coffee Cake [Vegan] One Green Planet - Kristen Genton • 1 cup almond milk • 1 teaspoon apple cider vinegar • 1/3 cup coconut oil • 2 teaspoon vanilla • 1 1/4 cup flour • 2 tablespoons cornstarch • 3/4 teaspoon baking … Susan. In a small bowl, combine oats, coconut oil, flour, maple syrup, vanilla, cinnamon and salt. All our resources are 100% free! Preheat the oven to 180 C / Gas 4. Bake for 30-40 minutes or until oat topping is lightly browned. Set aside. In place of coconut sugar in filling, I used about 1/2 cup of thawed apple juice concentrate–my mom’s old trick for sugar-free–& I doubled the cinnamon cuz we love & helps stabilize blood sugar. (See: bang bang cauliflower for another example of my word mix-ups.). This was perfect, fast and easy to make! And because it's a challenge not to say “Kris Kringle” instead of crisp crumble because for some reason that's what wants to come out of my mouth. Start by greasing the baking pan (or cast iron skillet) with some coconut oil and add all the ingredients for the peaches.When this mixture sits, the juices from the peaches release. ). Switch the oven to the grill and cook for 4-5 minutes until golden on top. Add your name to the “insider list”, Bob's Red Mill Super-Fine Almond Flour, 16 Ounce, Viva Naturals Organic Extra Virgin Coconut Oil, 16 Ounce, 1 (18 oz) container fresh blueberries, (about 3 heaping cups), 2 tablespoons maple syrup, (or your desired sweetener), 1/4 cup almond flour, (or flour of your choice). Add the sugar, and allow to caramelise. Healthy and fruity dessert that's gluten-free and vegan with no added refined sugar! Add the pieces of chocolate and mix well. Drizzle with lemon juice to stop browning. No added refined sugar! Evenly distribute oat mixture over top of blueberries. Healthy and fruity dessert that's gluten-free and vegan. So I just call this a blueberry crisp crumble because it's fun to say. When you are ready to use it, quickly break the crumble up with your fingers or a fork and sprinkle it … Rinse and dry the blueberries and place in a 9 inch baking pan. No added refined sugar! Squeeze lemon juice evenly over top and stir quickly. Though I won't judge if you want to add more honey/maple syrup to sweeten, and/or serve the blueberry crisp crumble with some ice cream. Melt coconut oil (or margarine) in a pan, and add the pear halves. Turned out really yummy.☺, Get the latest recipe ideas + deals to your inbox! Blueberry crisp crumble with an oat and coconut oil topping. Place the contents into a casserole dish. Made with rolled oats, almond flour, coconut oil, and sweetened with a little bit of maple syrup, this apple crisp made without butter comes together in less than an hour. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Preheat the oven to 350F/180C. Also, would it freeze well? This site uses Akismet to reduce spam. Vegan Apple Crisp recipe that is gluten-free, dairy-free, and refined sugar-free. Healthy and fruity dessert that's gluten-free and vegan-friendly. A crisp, or crumble, is fruit with a topping of some combination of flour, oats, nuts, butter, sugar. 10 tbsp coconut sugar (or other unrefined sugar) or maple syrup, 1/3 cup solid coconut oil (or margarine, but coconut is better), ½ cup coconut sugar (or other unrefined sugar), ½ cup 80% dark chocolate, broken into pieces (ginger chocolate is especially good! One question how long would this stay in the fridge? Or would that make the blueberries mushy after thawing? Blueberry crisp crumble with an oat and coconut oil topping. Yes.. You’ll receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. Make the crumble: I prefer not to use flour in my crumble as I’m gluten free, but if you’d like it, use about 80g flour, and half the amount of oats.


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