At the end of many of the beautifully written chapters, Shauna lists a recipe mentioned within the pages you have just read. Which is brilliant really, because she makes everything sound so delectable, had she not included them…I think I would have been a bit sad.
And none of them are extremely scary or need a degree from Le Cordon Bleu to figure out.
The first of her recipes I tried was the Blueberry Crisp. She describes it as healthy and lightly sweet, fresh, and simple.
She forgot to include delicious.
After looking through the ingredients and realizing other than some maple syrup, there’s no added sugar…
I thought I’d try it for breakfast.
So making it the night before, I placed them gently in the fridge overnight.
By the way…I’m not a blueberry fan, so I used blackberries & raspberries.
- 4 Cups blueberries (or almost any fruit, really)
- /// CRISP TOPPING ///
- 1 Cup old-fashioned oats
- 1/2 cup raw, unsalted pecans, halved or chopped
- 1/2 cup almond meal (available at Trader Joe's or health food stores, or made easily by putting almonds in food processor until fine, but before thy turn to almond butter)
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1/2 teaspoon salt
- Mix together the crisp ingredients.
- Pour the berries into an 8x8 pan, and then layer the crisp topping over it.
- Bake at 350 degrees 35 to 40 minutes, or up to 10 minutes longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.
/// TERESA'S NOTES ///
Rather than use an 8x8 inch pan, I used small ramekins so we would all have individual berry crisps.
Like I mentioned in the blogpost, I don't like blueberries so I instead used frozen blackberries and raspberries. It was fantastic.
Oh, and I of course doubled the recipe...as I do for pretty much everything with a family our size!
Try it! You’ll be sure to love the sweet…yet not TOO sweetness of it.
Can’t wait to make again using other fruit and berry combinations!
Let me know what you think!