Here’s a delectable treat that’s super-low in carbs yet completely satisfying

IZELLE’S BLUEBERRY ALMOND-CRUMBLE BLISS

Even though Winter is traditionally the time we tend to indulge in warm comfort food, that doesn’t mean we have to overload on the carbs.  Here’s a delectable treat that’s super-low in carbs yet completely satisfying and delicious!

PREPARATION TIME: 10 MINUTES
SERVING: 1 LARGE PIE OR 6 – 8 SMALL SERVINGS

INGREDIENTS:

  • 20g almond flour and an extra 50g to sprinkle over the fresh blueberries
  • 50g shaved almonds
  • 50g dried chopped dates
  • 1 teaspoon ground cinnamon
  • ½ teaspoon Oryx Desert Salt
  • 100g melted almond butter
  • 2 tablespoons honey (preferably raw)
  • 1 teaspoon caramel essence
  • 480g fresh blueberries, rinsed and well-drained

METHOD:

  • Pre-heat oven to 180’C.
  • Use non-stick spray to prepare the baking dish or 8 small ramekins.
  • Arrange the fresh blueberries in the baking dish or ramekins and sprinkle with almond flour. Set aside.

For the crumble:

  • Whisk the almond flour, shaved almonds, dates, salt and cinnamon in a medium size mixing bowl.
  • Add the melted almond butter, honey and essence and mix with fingertips to blend until mixture has a large crumble like texture.
  • Spread the crumble over the blueberries and cover evenly.
  • Bake for about 20 – 25 minutes or until the blueberry juices are bubbling at the edges and the topping is golden brown. Cover with foil after 10 minutes if browning takes place too fast.
  • Remove from the oven and let it cool off on a wire rack.
  • Refrigerate for at least 3 hours before serving (this will allow the crumble to set properly).
  • Best served when re-heated in the oven.


Chef Izelle Hoffman – Lifestyle chef