Sunday, March 23, 2014

Blueberry Orange Ginger Crisp

Blueberry Orange Ginger Crisp
Spending some time in the country this weekend, a place I love so much yet have avoided the last 3 months because of the terrible snow and ice everywhere, which makes it practically impossible to walk the property. However, inside it’s homey and cozy and perfect for cooking and playing with new recipes. From my kitchen I have a view of the back and front yard where deer is a common site. One of my favorite things to do on an early weekend morning is sit in bed with a cup of coffee looking through cookbooks, magazines or reading a good book with my honey and my dog snuggly warm next to me.
This morning I was inspired to make a warm dish of oats and fruit baked in the oven, a crisp really since the top layer is crunchy with softness from the blueberries. It’s quite a crumbly dish not one you slice and serve but rather spoon onto a plate, topping it with coconut whip is the perfect finish though nut cream or ice cream would also be great.

Serves 4
12 oz frozen blueberries thawed
1 tbsp unrefined brown sugar
1 tsp grated ginger
½ tsp ground cinnamon
½ tsp ground allspice
2 tbsp fresh orange juice
zest ½ orange
1 cup rolled oats
¼ cup unsweetened shredded coconut
1 tbsp unrefined brown sugar
3 tbsp coconut butter melted – or 2 tbsp coconut oil
¼ cup chopped pecans
pinch sea salt

Preheat Oven to 350
1. In a medium bowl combine thawed blueberries, unrefined sugar, ginger, cinnamon, allspice, orange juice and zest and mix well.

2. In another bowl combine rolled oats, shredded coconut, brown sugar, chopped pecans and sea salt, mix to combine, add the melted coconut butter and mix again coating the entire mixture. Add this to the blueberries and gently combine.
Transfer to an 8 inch baking dish and bake uncovered for 25-30 minutes at 350 rack in middle

Serve warm and top with coconut whip (if using coconut whip, omit the cardamom and add sprinkle of cinnamon) or nut cream or ice cream with additional nuts and zest.


Xox Diana

Inspired by Quinoa Revolution

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