John Myers
Ingredients for 4 servings:
- 500 g blueberries, frozen
- 1 tbsp cornstarch
- 2 tbsp agave syrup
- 50 g coconut flour
- 50 g almond flour
- 90 g oat flakes, gluten-free
- 80 g coconut oil
- 20 g tahini
- 60 g coconut blossom sugar
- 50 g cashew nuts
- 70 g peanuts
- 20 g plant milk (plant drink), e.g. cashew milk
- Fat for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Preheat the oven to 180°C (top/bottom heat). Grease a baking dish. Place the frozen blueberries in a saucepan with the agave syrup and bring to a simmer over medium heat. As soon as some of the syrup starts to run, add the cornstarch, stirring constantly until it thickens. For the batter, combine all the dry ingredients. Add the tahini and coconut oil and mix well. If the batter still feels too dry, add a little milk. Divide the batter. Press the first half into the baking dish as the base. Set the second half aside for the crumble. Place the thickened blueberries on the base. Sprinkle the remaining batter on top as the crumble. Bake the crumble for about 25-30 minutes, until the crumble is golden brown.
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