Healthier recipes can allow you to enjoy desserts on special occasions without flooding your brain and body with sugar and fat. Use fresh or frozen blueberries or a berry mixture. Berries have high levels of antioxidants that help strengthen your brain and body and fight aging. Mix the berries with sliced peaches or diced apples or try it with a mixture of strawberries and rhubarb. Experiment with flavors and have fun.
- 1 cup non-dairy milk (coconut, coconut-almond, almond, rice)
- 2 Tbsp sugar or equivalent (real maple syrup, xylitol, or honey)
- 3 Tbsp Minute® tapioca
- 2 cups fresh or frozen blueberries
- 2 peaches or 2 cored apples, washed and sliced thinly
- ½ tsp lemon zest, if available
- 1 tsp lemon juice or 1 packet cold pressed, crystalized lemon
- ¼ tsp sea salt
- ½ cup old fashioned gluten-free oats
- 1 Tbsp all-purpose gluten-free flour or other preferred specialty non-wheat flour
- ¼ cup chopped walnuts or slivered/sliced almonds
- 2 Tbsp sweetener (honey powder, palm sugar)
- ¼ tsp sea salt
- 1 tsp ground cinnamon
Preparation of filling
Place non-dairy milk in a large saucepan with sugar, salt, and Minute® tapioca. Let stand for 5-10 minutes then place over medium heat and bring to a boil stirring constantly. Turn heat down until mixture is partially thickened, stirring frequently. Remove from heat.
Add remaining filling ingredients and mix together. Pour mixed filling into an 8 x 8 inch glass casserole that has been sprayed with olive oil.
Preparation of topping
Place all topping ingredients in a separate bowl and mix well.
Sprinkle topping evenly over the fruit mixture.
Bake uncovered in oven pre-heated to 350° F. for 40-45 minutes until filling is bubbly.
Remove from oven and let stand for 10-15 minutes.
Spoon into small desert dishes.
May garnish with a small amount of coconut milk and a shake of ground cinnamon, if desired.
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