Enjoy dessert for breakfast with this healthy blueberry breakfast crumble made without grains, butter, oil or sugar whatsoever, yet tastes SO decadent! This quick and easy recipe is also naturally gluten free, vegan, dairy free, grain free and paleo friendly!
“You are SUCH a Violet Beauregarde!”
“I’m a who?”
“Come on. It was one of your favorite movies.”
“Snars berries taste like snars berries”
“Ahh. Touche, you golden goose.”
I will totally wear the Violet Beauregarde crown based on my recent recipes.
I’m not sure if it’s the fact that I’m missing super cheap blueberry prices from America or the fact that I bought a 2-kilogram bag of the frozen kind that has set me off on a blueberry baking binge.
The 3 B’s.
Blueberry. Baking. Binge.
Over the last few months, I’ve shared some favorites which all includes blueberries- Blueberry breakfast cake, blueberry breakfast muffins and blueberry muffin parfaits. Cleary two things are standing out here- Blueberries and BREAKFAST.
The 4 B’s.
Blueberry. BREAKFAST. Baking. Binge.
Now, let’s add another ‘B’ to the mix- My favorite meal of the day- Brunch.
The 5 B’s.
Blueberry. Breakfast. BRUNCH. Baking. Binge.
Since being back in Australia for a little bit, I’ve been able to do something I absolutely adore, which is to throw brunches for my friends. It started as a somewhat tradition a few years ago (ironically, even published several occasions in my early blogging days!) and has continued again since I’ve been back.
Last weekend, I had a couple of friends over
to be guinea pigs for some cookbook recipes for coffee. While I did have some edibles for them to sample, they were ones for the cookbook which needed their seal of approval. Because I wasn’t 100% sure that they’d be loving the recipes, I needed to have something as backup. In my final few weeks in America, I’d been experimenting with a crumble like recipe, and knew I had a winner on hand. Should the recipe tests had failed, they’d have something epic to faceplant instead. Thankfully, the cookbook recipes were given the ticks of approval and bonus? We had this healthy blueberry breakfast crumble to celebrate with!
This healthy blueberry crumble has been specifically designed to be suitable for breakfast, and is totally a balanced and satisfying meal which tastes SO decadent! Unlike traditional crumbles, this version contains no butter, oil, margarine, white flour or sugar- Yet you’d never be able to tell! My first attempt used all coconut flour but I found that I was able to replicate an even better texture by including some almond flour. Because of the combination of ingredients used, this recipe is naturally gluten free, grain free, vegan, dairy free, paleo and refined sugar free! Phew!
HACK! Want an extra boost of protein? You bet I tried this out with a protein boost! Not sure if you can tell, but the portion in the foreground of the photos has protein powder in the crumble mixture. They produced thicker, firmer crumbles, but still delicious. This vanilla casein protein powder, vanilla brown rice protein powder and vanilla paleo protein powder are my favorites.
Make this healthy blueberry breakfast crumble and enjoy the 5 B’s.
Blueberry. Breakfast. Brunch. Baking. Binge. BOOM.
- 4 cups frozen blueberries, thawed (can use fresh)
- 1 T lemon juice
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1-2 T granulated sweetener of choice (I used a monk fruit stevia blend)*
- 1/4 cup vanilla protein powder (optional)
- pinch cinnamon
- 1/4 cup cashew butter (can sub for any nut butter)
- 2 T pure maple syrup (can sub for agave or honey, if not a strict vegan)
- Preheat the oven to 350 degrees and grease a small baking dish with cooking spray/oil/butter and set aside.
- In a small mixing bowl, coat the blueberries with lemon juice, mix well then transfer to the baking dish and spread out evenly.
- In a separate mixing bowl, combine the almond flour, coconut flour, granulated sweetener of choice, protein powder and cinnamon and mix well. Melt your nut butter with your maple syrup and add to the dry mixture. Stir until a crumbly texture remains.
- Cover the blueberries with the 'crumble' mixture and bake for 12-15 minutes, or until the crumble is golden brown.
- Allow to cool for 5 minutes in pan before serving or allow to cool completely before refrigerating.
- * I stuck with 1 tablespoon as the cooked blueberries became even sweeter- Adjust accordingly
- While this tastes great hot from the oven, it tastes just as delicious cold too, or mixed with some yogurt as a snack.
Do you have an abundance of any fruit/vegetable/ingredient right now?
Are you a fan of Charlie and the chocolate factory? Let’s not talk about the time I licked a package of fruit stickers….
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