Healthy Blueberry Breakfast Crumble
Try this Healthy Blueberry Breakfast Crumble recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
gluten free
red meat free
contains honey
dairy free
vegetarian
pescatarian
- 1/4 cup coconut flour
- pinch cinnamon
- 1/2 cup almond flour
- 1 t lemon juice
- 4 cups frozen blueberries thawed (can use fresh)
- 1-2 t granulated sweetener of choice (i used a monk frui
- 1/4 cup vanilla protein powder (optional)
- 1/4 cup cashew butter (can sub for any nut butter)
- 2 t pure maple syrup (can sub for agave or honey if not a strict vegan)
- Carbohydrate 113.697335022672 g
- Cholesterol 0 mg
- Fat 100.43230506186 g
- Fiber 41.1938243523332 g
- Protein 20.4575925065954 g
- Saturated Fat 66.9751360548508 g
- Serving Size 1 1 recipe (796g)
- Sodium 51.8107500354692 mg
- Sugar 72.5035106703383 g
- Trans Fat 7.03284475370127 g
- Calories 1339 calories
Preheat the oven to 350 degrees and grease a small baking dish with cooking spray/oil/butter and set aside. In a small mixing bowl, coat the blueberries with lemon juice, mix well then transfer to the baking dish and spread out evenly. In a separate mixing bowl, combine the almond flour, coconut flour, granulated sweetener of choice, protein powder and cinnamon and mix well. Melt your nut butter with your maple syrup and add to the dry mixture. Stir until a crumbly texture remains. Cover the blueberries with the 'crumble' mixture and bake for 12-15 minutes, or until the crumble is golden brown. Allow to cool for 5 minutes in pan before serving or allow to cool completely before refrigerating.
