Ingredients:
Berries:
- 3 cups (444g) fresh blueberries
- 1 teaspoon lemon or lime zest
- 2 tablespoons lemon or lime juice
- 2 tablespoons coconut sugar
Biscuit Topping:
- ¾ cup unbleached all-purpose flour, or a mix of whole wheat and all-purpose
- 3 tablespoon almond flour, or use more flour to make nut-free
- 1-¼ teaspoons baking powder
- ⅓ teaspoon sea salt
- ¼ cup sugar
- Pinch of nutmeg
- ¾ cup full-fat coconut milk (half coconut cream and half thin milk from a can
Directions:
- Preheat the oven to 375°F. Add blueberries to a baking dish (8 to 9 inches) or cast iron skillet. Add lemon zest, juice, sugar, and mix well to coat.
- In a bowl, add the flower, baking powder, salt, sugar, and spice and mix well.
- Add ½ cup of the coconut cream and milk mixture and mix in. Add more milk a tablespoon at a time to make a thick muffin-like mix (see substitutions).
- Drop spoonfuls of the thick batter on the blueberries. Spread a bit to cover most but not all of the berries. Place the skillet on a baking sheet to catch any spill. Sprinkle a teaspoon of coconut sugar/other sugar on the batter (optional).
- Bake for 35 minutes. Broil for half a minute for browning if needed.
- Remove from oven, let sit for a few minutes. Serve with ice cream or whipped coconut cream.
- Refrigerate (after cooling completely) for up to 3 days.
Substitutions:
- Almond flour can be subbed with more all-purpose flour.
- Coconut milk: use alternate non-dairy milk such as almond or soy and add 1 to 2 tablespoons oil or vegan butter. Mix in butter into the flour mix until crumbs, then add milk.
- Gluten-free: use any gluten-free blend of choice or use this following mix: Mix ⅓ cup white rice flour/oat flour, ½ cup almond flour, 3 tablespoons potato starch or a mix of tapioca and potato. Use 1 cup of the flour mix (skip the additional almond flour used with regular flour), and add more as needed.
- Nutrition is for 1 serving without the ice cream or whipped cream.
Recipe adopted from veganricha.com
