My favorite dessert always includes berries. Berries are at their peak right now. Just serve a combination of red, white and blue by mixing strawberries, blueberries, raspberries and topping them with whipped coconut milk or you can also make a quick blueberry crumble.
Here's the recipe!
Makes 6 servings
Ingredients:
For the filling:
6 cups fresh or frozen mixed berries
¼ 1 Tbsp. lemon zest
1 Tbsp. coconut sugar
For the topping:
½ cup palm shortening
½ cup GF oats
¼ cup cassava flour
2 Tbsp. pecans or walnuts, coarsely chopped
¼ cup coconut sugar
1 tsp ground cinnamon
¼ tsp ground ginger
Pinch of sea salt
1 tsp. vanilla powder
¼ cup ice water
Preparation:
1. Preheat the oven to 375 degrees F.
2.To make the filling, in a large bowl, combine the berries, lemon zest, and coconut sugar. Stir to combine.
Set aside while you make the topping.
3. Meanwhile, to make the topping, put the shortening, GF oats, cassava flour, coconut sugar, cinnamon,
ginger, and salt into the bowl of a food processor and pulse off and on to combine.
4. Sprinkle the vanilla powder. Do not overmix. Your mixture should be dry and crumbly.
5. Top the blueberry mixture with the crumble mixture, using a spatula to spread it evenly. Bake for 45
minutes, or until the topping is browned. Allow to cool before topping with coconut whip and serving.
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For my brunch with my daughter Andrea, I prepared a homemade cassava tortilla and topped it with ham, arugula, carrots, avocado and olive tapenade. I finished it with balsamic vinegar and olive oil. This is the Recipe I used
Dawna Gail Hart
July 24, 2021
what if you absolutely cannot stand the taste of coconut? Best alternatives?