Small but mighty, berries add satiating fiber, natural sweetness, and a boost of antioxidants to this feel-good dessert from the Mostly Plant-Based cookbook.
What you need:
For the berry filling:
2 cups frozen blueberries, raspberries, and blackberries
2 teaspoons lemon juice
2 tablespoons maple syrup
2 tablespoons chia seeds
For the crumble topping and base:
1½ cups rolled oats
1 cup almond flour
⅓ cup coconut oil, melted
⅓ cup maple syrup
1 teaspoon vanilla extract
⅛ teaspoon salt
What you do:
- Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving some paper overhanging sides.
- For the filling, in a small saucepan over medium heat, warm berries and lemon juice, stirring and crushing berries. Cook until berries are mashed and bubbling, about 5 minutes.
- Turn off heat and stir in maple syrup and chia seeds. Set aside, and let mixture thicken.
- For…
Read the full article originally published at vegnews.com.