Well I’m not gluten free but I limit my gluten intake because personally I know I feel better not making it a primary source of my nutrition. I love coconut flour and while it creates a different texture in baking … Continue reading
As priorly warned I’m currently obsessed with blueberries because they are in season and I can pick them at a super cute farm that’s close to my house (excited face!). While my brother and sister-in-law were visiting I made a balsamic vinaigrette with blueberries to use up the rest of the blueberries I had on hand. This dressing is super quick and really dresses up the table with a simple home-maker look 😉
1 Cup Fresh Blueberries
1/4 C. Balsamic Vinegar
3T. Local Honey (add an extra Tablespoon if blueberries are tart)
1/4 t. Sea Salt (I use Pink Himalayan salt)
1t. Dijon Mustard
1/2 C. Olive Oil
Wash blueberries and place them in a blender or food processor (a bowl and immersion blender work too!) with the vinegar, oil, salt, honey, and olive oil. Cut lemon in half and squeeze juice by hand into bowl. Remove seeds and add to mix-blend until smooth. Store in refrigerator. Best served at room temperature, stir before serving.
I used some feta, blueberries, and pine nuts over a nice spring mix. It was simple and delicious!
Blueberry Almond CrumbleWhole food ingredients, Gluten free, vegan, paleo friendly-and just down right tasty for everyone 🙂
So if you didn’t know its National Blueberry Month! Part of eating a “whole food” lifestyle is buying local seasonal produce. It doesn’t get much more local than going to a blueberry farm about 10 minutes from my home and picking our own! This past weekend we packed up the family and went blueberry picking at Bowser’s Blueberry Farm. This is their first season to be open, and they were wonderful! They had a cute wooden cut out sign that my lovely Addi climbed behind for a photo op.
This was a perfect adventure for a toddler because there were no “jagger” bushes as we would say in Western PA, and the paths were well cleared. We all had a blast picking berries.
We ate our fair share as well ❤
So since I had some wonderfully delicious fresh local berries I decided a “treat” was definitely in order. This is where the Blueberry Almond Crumble you have been waiting for comes in. This is a quick simple dessert that will please your taste buds and not destroy your nutrition plan. I bring to you Blueberry Almond Crumble.
4 Cups fresh blueberries
1-3tsp. Coconut Sugar (optional depending on tartness of berries)
Juice of 1 Lemon
1 Cup Whole Almonds
1/4C. Sliced almonds
2T. 100% Pure maple syrup
1/4C. melted coconut oil
1/4tsp Sea Salt (I use Pink Himalayan)
DirectionsPreheat oven to 375 degrees. Grease square baking dish (I use a little extra coconut oil, you can use whatever you’d like). Meanwhile place almonds in a coffee grinder until you’ve created almond meal, set aside. In my grinder this takes about 20 seconds. Don’t blend too long..you’ll get almond butter 🙂
- Wash berries, dry them off, place in baking dish, squeeze lemon over berries and toss to coat evenly
- Mix almond meal, sliced almonds, cinnamon and salt together
- Mix melted coconut oil and syrup together
- Combine wet and dry ingredients to form crumble topping and then spread it over blueberries
- Bake for 30 minutes or until fruit is bubbling and topping is golden brown
Let stand for a few minutes, serve and ENJOY! Let me know what you think and what you’d like to see more of!