This little ditty is a delicious dessert I just threw together one afternoon on a whim.
I started with:
- about 2 Tbsp coconut flour
- 3-4 Tbsp coconut oil
- lots of cinnamon
- a small sprinkle of stevia
- 3 Tbsp almond slivers
Mix those things in a bowl… they will be the topping.
Then put about 1/3 cup of blueberries into each ramekin (fresh or frozen, thawed is fine). The topping is enough for 2 ramekins of this.
Divide the topping over the blueberries, then bake at 375 degrees Fahrenheit for about 15 minutes or until bubbly.
It was quite yummy. This would probably be really great to make on a larger scale in a casserole dish (don’t make it too deep though) for a dessert at a barbecue, potluck, or other gathering. I’m imagining a version with blackberries… mmm…
Hi! I'm Emily. I'm a Navy wife and brand new stay at home mom. I cook simple, delicious, grain-free recipes, do crafts, decorate on a budget, and keep a happy home. I breastfeed, babywear, cloth diaper, and co-sleep, but I'm not a hippie.
[...] made this Blackberry & Blueberry Strusel but I did learn that perhaps I should be certain that the berries are all sweet before baking. It [...]
Twitter: spirespire
I made this two mornings ago and am making it again right now!!! It is absolutely delicious and a good warm comfort food. Thanks for all the awesome recipes, I’ve been trying tons of them out–my husband loves the maple mocha popsicles (I just froze them in two souffle bowls) and they were delicious.
I wish my brain could think like yours in matters of cooking, but until then, I’m content to make all your awesome recipes! Thanks!
Twitter: JoyfulAbode
Not sure what you want to hear…
Coconut oil – so yummy to cook with, in baked goods and instead of butter/olive oil for sauteing veggies (not all the time because it does have a unique flavor that isn't “everday”).
Coconut flour – tricky to work with, but makes AWESOME waffles and pancakes. Still experimenting, but I like it.
I've also found that baking with coconut flour and almond flour makes more “substantial” and filling baked goods, so you won't want to eat the entire cake/batch of brownies/tray of muffins in one sitting. Very good.
Not sure what you want to hear…
Coconut oil – so yummy to cook with, in baked goods and instead of butter/olive oil for sauteing veggies (not all the time because it does have a unique flavor that isn't “everday”).
Coconut flour – tricky to work with, but makes AWESOME waffles and pancakes. Still experimenting, but I like it.
I've also found that baking with coconut flour and almond flour makes more “substantial” and filling baked goods, so you won't want to eat the entire cake/batch of brownies/tray of muffins in one sitting. Very good.
Do tell about your experience with Coconut Oil and Coconut Flour. I'm very interested to hear a first hand account.