Paleo Vegan Blueberry Crumble
Ingredients
- 600 g Almond Flour
- 100 g Maple Syrup or Coconut Blossom Syrup
- 2 tbsp Vanilla Extract
- 2 tbsp Cinnamon
- 4 tbsp Coconut Oil
- 450 g Frozen Blueberries
Preparation
Preheat the oven to 200 degrees Celsius.
Mix cinnamon and almond flour together in a bowl.
Mix in the maple syrup and vanilla extract and knead by hand.
The mixture should be slightly crumbly. Divide it into two parts.
Finely blend the blueberries and stir them into half of the mixture.
Add the coconut oil and mix well.
Fill the blueberry mixture into a baking dish and crumble the second half over it.
Bake for 40-45 minutes.
Remove from oven, let cool, and chill for a few hours before cutting into pieces.
