Gluten Free Blueberry Crisp for two
perfect summer dessert!
This recipe also happens to be
made with healthier ingredients
compared to a traditional crisp.
preheat the oven
to 350 degrees F.
Grease two ramekins
with coconut oil and set them aside.
In a bowl,
mix together blueberries, lemon juice, 1 tbsp almond flour, arrowroot starch and vanilla extract
to make the fruit base.
In a separate bowl,
mix together oats, 2 tbsp almond flour, coconut sugar, cinnamon, salt and coconut oil
to make the topping.
Divide the fruit mixture in half. Spoon it into each ramekin.
Divide the topping mixture in half. Spoon it into each ramekin.
Place the ramekins in the oven and
bake at 350 degrees F for 25-28 minutes.
Serve with a a scoop of vanilla ice cream
, if desired!
Get the full recipe via the link below.