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Rich in disease-fighting antioxidants and micronutrients, blueberries have so many health benefits, including lowering risk for dementia, that some people call them “brain berries.” In a recent study, British researchers reported that people who ate a cup of blueberries daily had a 20% reduction in heart disease risk and also lowered their blood pressure. Here is a delicious gluten-free, vegan recipe for blueberry crisp that is sure to become a family favorite.
Cooking spray
One cup of gluten-free rolled oats
¼ cup of pecans, chopped
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1½ tablespoons coconut oil
1 tablespoon maple syrup or agave
6 cups frozen blueberries
3 tablespoons cornstarch
Preheat oven to 350°F and coat an 8” square pan with nonstick cooking spray. In a small bowl, prepare topping by whisking together oats, pecans, spices, coconut oil and maple syrup or agave. In a large bowl, toss blueberries with cornstarch until well coated, then pour berries into prepared pan. Sprinkle topping evenly over the berries. Bake for 40-45 minutes or until juice bubbles at the sides of the pan and the topping is crisp and golden brown. Cool and enjoy! Serves four. Adapted from thecleaneatingcouple.com and amyshealthybaking.com.
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