Have you checked out Ricki Heller’s blog Diet, Dessert and Dogs? It is a great place to find sugar-free and gluten-free recipes made with whole foods. Ricki is a bit of a kitchen sorceress and her dogs are pithy.
This morning I did a bit of a riff on her Baked Blueberry Oatmeal Breakfast Pudding. This recipe is easy and yummy. A great slow-burn breakfast for great all-morning energy.
Baked Blueberry Coconut Oatmeal Pudding
- 1/2c lightly toasted hazelnuts, skin on
- 1/2c lightly toasted raw cashews
- 1/2c rolled oats
- 3/4c unsweetened applesauce
- 2tsp vanilla extract
- 2tbsp maple syrup
- 2tsp cinnamon
- 1/8tsp sea salt
- 1 1/4c coconut milk
- 1/2c blueberries
Place nuts, oats, applesauce, vanilla, maple syrup, cinnamon and salt in a food processor. Process until smooth.
Add coconut milk and mix until smoothly incorporated.
Stir in blueberries.
Pour into a greased casserole dish and place in an oven preheated to 350 degrees F. Bake 40 – 50 minutes, until the sides begin to pull away and the surface begins to crack. Cool slightly prior to serving.
This is great warm and terrific cold. I enjoyed mine with a bit of blueberry yoghurt.
Violet’s Violent End (from Naked Chocolate: The Astonishing Truth About the World’s Greatest Food)
- 1c spelt flakes
- 1c raw almonds
- 1c dried organic apricots, soaked in water for 2 – 4 hours
- 2c raw cashews
- 2c blueberries
- 2tbsp maple syrup
- 2tbsp ruddy red cocoa powder
Grind spelt flakes and almonds into a fine flour, using a food processor or vitamix or such. Add apricots and process until the mixture resembles a dough, adding apricot soak water if necessary for consistency.
Finger press the dough into a pie plate. Place in a dehydrator for approximately 4 hours or an extremely low heat oven with door open until the crust is slightly hardened.
Add remaining ingredients, save 1 cup of blueberries, to the food processor. Blend until smooth.
Spread the mixture into the crust, pushing to edges. Top with remaining blueberries.