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

    i rec'd this pan as a wedding shower gift more than 30 years ago

  • 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.

Place in freezer at least one hour prior to serving.  Defrost for a half hour before cutting and serving. This will keep for weeks. YUM!