A berry rich gluten-free sweet treat you can enjoy for breakfast or dessert.
Ingredients
For the Filling:
4cupsblueberries
2Tbspcoconut sugar
1Tbspmaple syrup
1Tbsplemon juice
2Tbspcornstarch
Pinchsalt
For the Topping:
½cupalmond meal
½cupgluten-free flour
½cuprolled or steel cut oats
⅓cupcoconut oil- softened
2Tbspcoconut sugar
1tspbaking powder
½tspcinnamon
Coconut oil- for the pie dish
Instructions
Preheat oven to 375°F
To Make the Filling:
Lightly coat a 9- inch pie dish with coconut oil.
Combine all of the filling ingredients, except for the cornstarch, in a large bowl and mix thoroughly. Then, add the cornstarch so that it coats the blueberries and set them aside.
To Make the Topping:
Combine all of the topping ingredients in a mixing bowl and mix well.
Transfer the blueberry filling to the oiled pie dish and sprinkle on the topping. Place the pie dish onto a sheet pan (in case there is any spillage during baking) and bake for 40 minutes.
Let cool and enjoy!
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