Good Lifestyle

Blueberry cabinet is one of the most satisfactory fruit desserts, with a sparkling fruit filling and warm fruit surmounted by a cookie chromate. We created a recipe for aTout 30COBER-COBBER for the use of Flour Almond, date syrup and coconut oil instead of flour, sugar and butter for crumble.

Lemon juice and zest will illuminate the filling of the berries. If you do not find fresh berries, frozen will do it, but the filling will have more liquid pooling under the filling.

Give 2 to 4 servings

Ingredients

2 fresh pints
Juice and zest of 1 lemon
4 tablespoons Tapioca flour
3/4 cup almond flour
1 C. Cooking powder
1/4 c.
1/4 Cup date syrup
1/4 cup of coconut oil, at room temperature
2 c. Soup of coconut milk or almond milk

How to do it

1. Preheat the oven to 375ºF.
2. In a small bowl, combine blueberries, lemon juice and zest and 2 tbsp. Tapioca flour. Divide the mixture of bays between two miniature glass pie plates or small ceramic ramekins.
3. In a separate bowl, combine the two remaining tapioca soup bonds, almond flour, cooking powder, salt, dates syrup, coconut oil and coconut milk. Use a fork to press and mix until you get a friable mixture. Divide it among the two pie plates that place on the Berry mixture.
4. Cook 20 to 25 minutes. When ready, the captain trim must be golden and fruit filling must be boiling around the edges. Take out of the oven and let cool down.

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