Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
Time: 40 minutes
2 ½ cups blueberries
Juice of half a lemon (2 tbsp)
3 tbsp coconut sugar
2 tbsp Elderberry Crystals
2 tsp cinnamon
2 tsp grated fresh ginger
1 ½ cup almond flour or almond meal
2/3 cup brown sugar
½ cup hemp hearts
½ cup sliced almonds
Pinch of sea salt
1/3 cup melted unsalted butter or ghee
Preheat oven to 350° F and set aside a 10 inch cast iron skillet (or a similar sized baking dish).
In a mixing bowl add the ingredients for the blueberry mixture and use a spatula to mix well. Pour into the cast iron skillet.
Rinse and dry the mixing bowl, then add the almond flour, brown sugar, hemp hearts, almonds and salt. Stir to combine. Pour in the melted butter and stir until well incorporated. You’ll see the crisp form into clumps.
Pour the topping over the blueberries and bake for 30 – 35 minutes. Let cool for 10 minutes before serving.
Photo and recipe credit to @eatyoungnutrition