Tuesday, August 21, 2012
Coconut). Or of course there is always some coconut ice cream too...
(gluten, dairy, nut and soy-free)
Berry Jam Filling:
3 cups of fresh (or frozen) blueberries
3 TB of tapioca flour
3 TB of coconut palm sugar
1 fresh lemon squeezed (about 3 TB of juice)
Mix all of the above ingredients together well and then pour into a 9x9 square or circle baking Pyrex pan. Make sure the flour and sugar mixed thoroughly and all berries are covered. If you do not have tapioca flour, arrowroot powder or cornstarch work as a great sub. If you want to try a mix of fresh berries like blackberry, raspberry and blueberry that would be a nice mix or even bend it a bit more with additional cherries. The key to get the PB&J taste is to stick with berries though.
2 cups of certified gluten-free oats (I use Bob's Red Mill)
1/3 cup of natural sunflower seed butter (or your favorite nut butter works too)
1/3 cup of spiced apple butter (or add 1 ts. of apple pie spice to plain apple butter)
1/3 cup of coconut palm sugar
2 TB of light olive oil
dash- 1/2 ts. of sea salt
Mix the above ingredients together in a separate bowl, then sprinkle with a fork or your fingers over the blueberries in the 9x9 pan. Bake in a preheated 350 degree oven for 40-50 minutes. Basically until it smells heavenly and you see the blueberries bubbling over the oats. Pull from the oven and let cool for a few minutes and serve warm. Tastes best warmed, but you could also add some vegan ice cream or a glass of milk. And make sure you save some leftover for breakfast :)
Much love as always!