Wild blueberries are combined with date paste, oats, nuts and flaxseeds to create this whole food, plant-based crumble. Refined sugar-free, dairy-free and gluten-free. Enjoy warm or cold and pair with homemade banana nice cream!
8 servings
Ingredients:
DATE PASTE
1 cup medjool dates, pitted
½ cup water
BERRY FILLING
5 cups frozen wild blueberries (see note)*
3 tablespoons date paste
1 tablespoon lemon juice
2 teaspoons cinnamon
2 tablespoons flaxseed meal
A pinch of sea salt
CRUMBLE TOPPING
1 ½ cup old fashioned oats
1 cup pecans (or almonds)
⅓ cup date paste
1 tablespoons cinnamon
A pinch of sea salt
Method:
Preheat the oven to 350 degrees Fahrenheit.
Make the date paste: To a high-speed blender, add dates and water. Blend until smooth and creamy, scraping down the sides as needed. Add a tablespoon of water as needed until you’ve created a paste consistency - although this wasn’t necessary for me.
Make the filling: To a large bowl, add frozen (or thawed) blueberries, date paste, lemon juice, cinnamon, flaxseed meal and salt. Stir until well combined. Add to a 9”x9” baking dish.
Make the crumble topping: To a food processor, add 1 cup of oats and process to a flour consistency. Add the remaining ½ cup of oats, nuts, ⅓ cup date paste, cinnamon and salt and pulse until all ingredients are combined and nuts and oats have broken down into small pieces. Add to the blueberry filling and smooth out.
Bake: Bake on middle rack for 35-40 minutes or until the topping is golden.
Serve: Enjoy warm or cold by itself or with a scoop of banana nice cream. Enjoy!
*NOTE:
This recipe makes extra date paste which can be stored in the fridge for 2 weeks. Use in place of honey and pure maple syrup in a 1:1 ratio. Add it to oatmeal, smoothies, sauces & dressings.
If wild blueberries are unavailable, use regular blueberries and add extra date paste to taste.
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