|
|
|
Filling 3 c. blueberries 1/4 tsp. xanthum gum (or corn starch) 2 Tbsp. sweetener or sugar 1 tsp. lemon juice In a medium bowl, combine the ingredients and stir until blueberries are coated. Put the mixture into a 9x9-inch pan Crumble 2 Tbsp. butter 1/3 c. almond flour 2 Tbsp. sweetener or sugar 1/2 tsp. lemon zest Melt the butter in the microwave in a medium-sized bowl. Stir in almond flour, sweetener, and lemon zest until mixture is a crumbly dough. Using your hands, sprinkle the mixture over the blueberries in pea-sized clumps. Bake at 375 degrees for 22 minutes or until crust is golden brown and the blueberries are bubbling. Serve warm or cold. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |