The Easiest Blueberry Crisp | Vegan
Author: Jules
Recipe type: dessert
Serves: 5
- Filling:
- 3 cups blueberries (frozen)
- 2 tbsp fresh orange juice
- ½ tsp orange zest
- 1 tbsp maple syrup
- 2 tbsp arrowroot powder (sub flour or cornstarch)
- 1 tsp cinnamon
- Topping:
- 2 cups gluten free oats
- 1 cup coconut ribbons or shreds
- ½ tsp salt
- ½ cup coconut sugar
- 3 tbsp coconut oil
- Banana Ice Cream:
- 4-5 frozen bananas
- Pre-heat oven to 375°F.
- Blend half the coconut (1/2 cup), half the oats (1 cup), coconut sugar and salt until a flour texture forms.
- Pour into a bowl. Mix in the rest of the oats, the coconut, and the coconut oil.
- Pick out your favourite 9 inch (in diameter) pie plate and mix all filling ingredients together.
- Pour the topping over top and spread out to the edges.
- Bake for 30-35 minutes
- Let cool 10 minutes while you make you banana ice cream
- For banana ice cream, put the frozen bananas in your food processor and let sit for 5 minutes to thaw a bit! Then blend until cream-ified.
- Head here for different 'nana ice cream flavour ideas
- Serve it up!
Recipe by HookedOnPlants at https://hookedonplants.ca/2019/05/10/easiest-blueberry-crisp-vegan/
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