This summer we picked tons and tons of blueberries! We’re surrounded by lush greenery everywhere, and as good luck would have it there is an abundance of wild berries in the forest across from us. So when Mother Nature gives you blueberries you make blueberry crumble! This pairs beautifully with yogurt for a healthy breakfast or afternoon snack. Top with fresh berries of your choice and enjoy!
3/4 cup teff flour
1/2 cup coconut flour
1/4 cup almond flour
1 1/4 cup gluten free oats
1/4 cup + 1 tbsp maple syrup
1 tsp baking powder
1 tsp tapioca starch
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup + 2 tbsp coconut oil melted
2 tbsp chopped nuts of choice
2 cups blueberries
Preheat oven to 325 degrees
In a small mixing bowl combine blueberries, 1 tbsp maple syrup, and tapioca starch. Mix to combine. Set aside.
Mix all the dry ingredients together until well combined. Add in melted coconut oil and maple syrup, mix well. Place half of the mixture in a cast iron pan or a baking dish and spread evenly, pressing the mixture down with your fingers.
Add your blueberry layer, then sprinkle the rest of your crumble mixture on top. Finally sprinkle chopped nuts on top.
Bake for 30 – 35 minutes, or until top is golden brown.