Gluten-Free Oat and Blueberry Crumble
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Enjoy a healthy and easy to prepare dessert, especially for cold autumn and winter days. You can also do it nut-free and gluten- free (using gluten- free oats)!
Prep time: 15 minutes
Serves 6-8 portions
Recipe
500 g frozen blueberries
3 tablespoons gluten- free flour
3 tablespoons lemon juice
1 tablespoon caster sugar (optional)
Oat Crumble
6 tablespoons gluten-free oats
3 tablespoons coconut flakes
3 tablespoons gluten free flour
150 g ground almonds
3 tablespoons coconut oil
3 tablespoons maple syrup
1 teaspoon ground cinnamon
Preheat oven to 180°C. Place the blueberries in an ovenproof dish. Add sugar, flour and lemon to the blueberries and toss to coat.
Make the oat crumble : Combine oats, coconut flakes, flour, ground almonds and ground cinnamon in a bowl. Add the maple syrup and coconut oil, using a spoon or fingertips to combine. Scatter the oat mixture over the blueberry mixture. Bake the crumble for 25-35 minutes, or until golden and the filling is hot. Serve with coconut-custard.
Enjoy!
Love,
Lidija
