Author: Natural Spoonfuls | Servings: 8–10 | Baked in a 26cm AUS-ION™ Frypan
This is a delicious dessert that's made using blueberries and chia seeds to form a jam, which is poured hot over a base of golden almond flour and baked. I love the texture of this dish — it will definitely have you spooning it straight from the pan! — Stacey, Natural Spoonfuls
Ingredients
Base
- 2½ cups almond flour
- ¾ cup extra virgin coconut oil
- ⅓ cup coconut or rapadura sugar
Filling
- 2 cups blueberries (fresh or frozen)
- 4 tbsp chia seeds
- 4 tbsp water
- 2 tbsp coconut or rapadura sugar
Serve with ice cream, Greek or coconut yoghurt, and extra blueberries.
Method
- Preheat oven to 180°C.
- Combine all base ingredients in a bowl.
- Spread out and press into your 26cm AUS-ION™ frypan.
- Bake the base for 15 minutes or until lightly browned.
- Meanwhile, combine all filling ingredients in a small saucepan over medium heat. Once the blueberries have softened and started to break down, reduce the heat.
- Simmer for 5–10 minutes until the mixture has slightly thickened.
- Pour the filling mixture on top of the lightly browned base and return to the oven for 5–10 minutes, or until the base has turned golden brown.
- Serve with a dollop of ice cream or yoghurt and extra blueberries.
