Hi everyone, I spent half the day cleaning out my son Jordan’s room while he was at the movies. I have to clean it when he’s not around because he doesn’t like anybody in there. He doesn’t want anyone touching his stuff in case it gets put in the wrong order or spot. Jordan loves to have everything in a specific place and I had better make sure it goes back there. Teenage boys bedroom is not where you want to spend your afternoon believe me. When he comes home I know he will be a little upset with me for being in there, but I couldn’t take the dust and messy floor any more.
Onto a different note, I’m very excited about a purchase I made. I just couldn’t pass on the great deal Amazon.ca had today. I bought a KitchenAid stand mixer. I’ve never owned one before and can’t wait to use it so I can bake up a storm in my kitchen. Today’s recipe is a quick blueberry crumble because blueberries were on sale and I love blueberries. I feel when eating fruit recipes they should be simple and the fruit should be the main flavor of the recipe. They shouldn’t be covered in heavy, fat filled and sugared filled pastry, Yuck. This crumble is very simple with oats, almonds, coconut oil and a little agave, yum. You can enjoy it with your favorite vegan ice-cream, cashew cream or coconut yogurt.
When ever possible buy organic fruits and vegetables.
I served my blueberry crumble with some coconut vanilla yogurt as I’m not a lover of ice cream.
- 3 cups blueberries
- 1 tablespoon tapioca starch
- ⅔ cup oats
- 1½ tablespoon coconut oil melted
- 1 teaspoon cinnamon
- 2 teaspoon agave syrup
- 1/ cup walnut finely chopped
- Preheat oven to 350F
- Place blueberries in 9x9in pan. Mix in tapioca starch. Set aside
- In a bowl mix oats, almonds, coconut oil, cinnamon and agave syrup. Mix well together. Pour on top of blueberries. Bake in oven for 20 minutes or until golden brown
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