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Blueberry Crumble

Blueberry Crumble
KCAL FAT CARB PROTEIN FIBER SUGAR
180 15g 12g 13g 2g 8g

 

This recipe is

Vegetarian
Low carb
Fast to make

 

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

 

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