Blueberry Crisp

The next two weeks are going to be action packed. I am going to be traveling on the weekends. This coming weekend I am off to PaleoFX in Austin, TX. Finally! After all these years of thinking about it, I pulled the trigger and am going. I cannot wait! I will be making lots of posts from there on social media, so be on the look out! The following weekend, I have decided to make a trip home to the East Coast for some family time. I always love traveling back to DC. I think that it will always be my home.

I am participating in a nutrition challenge at my gym. I think that it is always great to take a step back and get back to the basics of Paleo. My awesome coach Kelly is organizing the whole thing. I must admit that I am excited about not having to plan my meals for the next few weeks.

In the spirit of the basics, I wanted to post a super simple treat. This is a no frills, yet delicious treat. It is simple in every sense, both in ingredients and execution. I think that this will become a fast favorite in your household too.

blueberry crisp, little sprouts ktichen, gluten free, paleo1 pint blueberries, washed

Topping:
1/2 cups almond flour
1/2 cup shredded coconut
1/2 cup pecans, chopped
1 tsp cinnamon
3 tbsp coconut oil
1/3 cup maple syrup
1 tsp vanilla extract
Dash sea salt

1. Preheat oven to 350 degrees.
2. Fill four ramekins with blueberries.
3. In a large bowl, combine the dry ingredients. Add maple syrup, coconut oil, and vanilla extract.
4. Once well combined, top the blueberries.
5. Place ramekins on a baking sheet. Bake for 20-25 minutes, or until tops are golden brown.
social media
As I mentioned earlier, I will be in Austin this coming weekend for PaleoFX, which is the premiere conference for all things Paleo! I will be making social media updates, so if you are not already, be sure to start following Little Sprouts Kitchen on Twitter and Instagram!

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