This is a delicious wild blueberry grain-free crumble meaning it is gluten-free too. It is a very healthy recipe and is also refined sugar-free. What inspired this recipe was that my sister was coming for her birthday dinner and I wanted to have a very healthy dessert to serve.
Why make a ‘Wild Blueberry Grain-Free Crumble’?
What inspired me to create a grain-free dessert is that all of my meals are based on eating using proper food combining principles. I learned about this to help food digest better. There is a whole chapter on this principle in my book: Green Means Lean E-Book.
First, I went and bought a big bag of frozen wild blueberries. Then, I made the crumble the day before so the day of creating a big meal would be easy. Already had some unsweetened coconut milk yogurt in the fridge so it was easy to put some in a bowl and add a little stevia to make it extra tasty for the dessert.
Wild Blueberry Grain-Free Crumble
- 4 cups Wild Blueberries
- 2 tbsp Arrowroot starch
- 1 tbsp Water
- 1 cup Almond Meal
- 1 cup Hemp seed Meal
- 1/2 cup Walnuts - or another nut of your choice Roughly Chopped
- 1/3 cup Unsweetened Coconut Shredded
- 2 tbsp Coconut Sugar
- 1/4 tsp Stevia
- 1/2 tsp Himalayan Salt
- 1/3 cup Coconut Oil
- Preheat the oven to 350 degrees F.
- Put the wid blueberries directly into an 8x8-inch or similar size baking dish.
- In a bowl, mix the arrowroot with water and stir, add the mixture to the berries and evenly coat the berries.
- In a large mixing bowl, add the almond flour, coconut, nuts, coconut sugar, hemp meal and
salt, mix well.
- Now add the coconut oil and stevia to the dry mix, mix again (with a spoon or your hands) until everything is evenly distributed.
- Taste a little and see if it’s sweet enough for you. Add either more coconut sugar or stevia to taste.
- Spread the crumble topping evenly over the fruit.
- Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is
bubbling and the top is golden brown.
- Let cool for 10 minutes before serving.
- Serve as is, or with Coconut Yogurt.*
- You can store the leftover crumble covered in the refrigerator up to 4 days.
Find out more about the ingredients I used here: Coconut oil, Himalayan salt, Walnuts, Arrowroot Starch, Blueberries, Water, Stevia.
May you enjoy your homemade ‘Wild Blueberry Grain-Free Crumble’ as much as we did for dessert.
Try these other blueberry favorites of mine:
Sweet Wild Blueberry Keto Smoothie is Easy to Make – I love this wild blueberry keto smoothie. It is perfect for a quick breakfast or makes a tasty afternoon snack. What makes it keto is that there are only a small amount of blueberries in it and all of the other ingredients are keto friendly.
Green Smoothie Blueberry Apple Pudding – A green smoothie pudding is so good to eat. Green smoothies are easy to digest as they are blended into very small particles. They’re so good in fact I’ve got an entire selection of green smoothies for vegans. Also, the fact is digestion begins in your mouth so better to eat than drink.
Chia Pudding with Wild Blueberries is Vegan Keto and Yummy – This is a super easy creamy vegan chia pudding with wild blueberries. It is paleo and keto friendly too. You can use frozen blueberries. Talk about a fast way to prepare pudding; it took me only 5 minutes to prepare.