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crisp- blueberry with nuts and oats topping Recipe


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     crisp- blueberry with nuts and oats topping

Category   Breakfast - Brunch
Sub Category   None

2 tbs coconut sugar
1 tbs maple syrup
1 tbs almond flour
1/4 tsp coriander
1/4 tsp cardamom
1/4 tsp vanilla powder
2 tbs water
4 c blueberries
3/4c chopped pecans
1/2c oats
1/4c almond flour
1/4 tsp coriander
1/4tsp cardamom
2 tbs maple syrup

Preheat oven to 350°F. Grease an 8-inch square baking pan with coconut oil. Set aside. In a large bowl, add all Filling ingredients except water- blueberries, coconut sugar, maple syrup, almond flour, cinnamon, nutmeg and vanilla. Using a rubber spatula, stir and fold until blueberries are fully coated and sugar has dissolved. If your mixture isn’t very wet, add in water—you’ll want to see 1-2 tablespoons liquid at the bottom of your mixing bowl. I used 1 ½ tablespoons water in mine. Pour this mixture into the prepared baking pan. Use the spatula to smooth blueberries into an even layer. Set aside. Add all Topping ingredients to a medium bowl. Using a fork, stir and fold until crumbles form. Gently spoon evenly over blueberries, making sure to keep crumbles intact.
Bake for 40-60 minutes. Mine took 45 minutes. It’s done when the top is a golden brown and the juice around the filling starts bubbling up over the sides. Allow to cool for 10-15 mins. Serve warm with a scoop of dairy- free ice cream on top. Enjoy! Storing instructions below.

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