Many people have the misconception that food without gluten is food without taste. Those are obviously people that have never tried this blueberry crisp before, because it is bursting with flavor, even though it doesn’t contain gluten.
If you are trying to avoid gluten on your table, regardless of the reason why you are doing it, don’t settle for bland, boring food. Add a little zing to your plate and bring your best foot forward by making this delicious blueberry crisp recipe. Once you try it, you will never go back to the original again!
Ingredients:
3 pints fresh organic blueberries, washed, patted dry
1 tablespoon tapioca starch
1/2 cup hazelnut flour
1/2 cup sorghum flour or brown rice flour
1/4 cup gluten-free cornmeal
1/4 cup gluten-free quick cooking rolled oats
1/4 cup tapioca starch or sweet rice flour
1 tablespoon flax seed meal
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2/3 cup light brown sugar, packed
1 Earth Balance Buttery Stick* (8 tablespoons)
Instructions:
Preheat the oven to 350ºF. Rub the inside of a 9×14-inch ceramic baking dish with dairy-free Earth Balance Buttery Stick.
Place the blueberries into a large bowl and sprinkle with tapioca starch. Toss gently to coat. Pour them into the greased baking dish and distribute evenly.
In a separate mixing bowl, whisk together the hazelnut flour, sorghum flour, cornmeal, quick oats, tapioca starch, flax seed meal, cinnamon, sea salt. Add in the brown sugar and stir to combine.
Drop in the Earth Balance Buttery Stick in small pieces. Using clean hands, rub the Earth Balance and flour mixture between your palms and fingers to create a moist sandy crumble. If your brown sugar is fresh and soft, the topping should stick together when you pinch a piece between your fingers. But if the topping is a tad dry, add 1 tablespoon non-dairy milk to the mixture.
Sprinkle the topping all over the blueberries.
Bake in the center of a pre-heated oven till the topping is slightly browned and the blueberries are soft and bubbling around the edges- about 35 to 45 minutes, depending upon the size of your local blueberries.
Set the crisp on a cooling rack and allow it to rest a bit.
This crisp was lovely served warm.
Cover and chill leftovers.
We ate the leftovers for breakfast.
Serves 8.
(Source: Gluten-Free Goddess)