Blueberry Crumble

With you, step by step

1. Preheat the oven to 400°F (204 °C).
2. Grease a small cast iron skillet with coconut oil.
3. In a bowl mix together 1 Tbsp honey (melted) with the arrowroot flour then stir in the blueberries.
4. Put the blueberry mixture in a cast-iron skillet.
5. In another bowl, mix together the almond flour, egg, pumpkin seeds, cinnamon, and the other 1 tbsp of honey (the mixture will seem a bit wet).
6. Sprinkle the mixture into crumble-type pieces on top of the blueberries in the skillet.
7. Place the skillet in the oven and bake for 5 minutes and then turn the oven down to 350°F (180°C) and bake for another 10 minutes.
8. Transfer the hot mixture into serving dishes.
9. It can be served with cold thick coconut milk or vanilla ice cream.

Ingredients

• 2 cups (330 g ) fresh or frozen blueberries
• 2 tbsp honey
• 1/8 tsp arrowroot flour (optional)
• 1 cup (120 g) almond flour
• 1/4 cup (30 g) pumpkin seeds 1 egg
• 1/2 tsp cinnamon
• 1 Tsp coconut oil