Keto Blueberry Chia Crisp

Keto Blueberry Chia Crisp

50 minutes
Calories 350kcal

Ingredients

  • 1 cup blanched almonds (145 g/ 5.1 oz)
  • 1/4 cup sliced almonds (145 g/ 5.1 oz)
  • 1/2 cup pecans (145 g/ 5.1 oz)
  • 1/2 cup brazil nuts (145 g/ 5.1 oz)
  • 1/2 cup pumpkin seeds (145 g/ 5.1 oz)
  • 1/2 cup sunflower seeds (145 g/ 5.1 oz)
  • 3 tablespoons chia seeds (145 g/ 5.1 oz)
  • 3 tablespoons shelled hemp seeds (145 g/ 5.1 oz)
  • 3 tablespoons flax seeds (145 g/ 5.1 oz)
  • 1 cup unsweetened shredded dried coconut (145 g/ 5.1 oz)
  • 250 grams blueberries (145 g/ 5.1 oz)
  • 1/4 cup virgin coconut oil (145 g/ 5.1 oz)
  • 1 teaspoon vanilla beans ,
  • 3 teaspoons vanilla extract ,
  • 1/4 cup whey protein powder (145 g/ 5.1 oz)
  • 1 large egg whites ,
  • 1/4 cup erythritol (145 g/ 5.1 oz)
  • 1/8 teaspoon sea salt

Instructions

  • Preheat the oven to 150 °C/ 300 °F (fan assisted). Roughly chop the almonds, pecans and brazil nuts and place in a mixing bowl. Add the chia, pumpkin, sunflower flax and hemp seeds and combine. Add protein powder, vanilla, erythritol, and salt. (If using maple syrup, add in step 3.) Blitz about a 3/4 of the blueberries in a high speed blender until like a coulis. Keep the remaining blueberries for topping. Add egg white, coconut oil and blitzed blueberries. Mix. Evenly spread the mix onto a 30 x 20 cm (12 x 8 inch) baking tray. Top with the remaining blueberries. Bake in the oven for about 35 minutes. Add the flaked coconut and bake for a further 8 minutes until golden. (You do need to add the flaked coconut later or it may burn.) Remove from the oven and allow to cool. Break up with a fork and let it cool down. Serve with yoghurt, sour cream, unsweetened almond milk, cashew milk or coconut whipped cream. You can even add a drizzle of more blitzed blueberries and a few whole blueberries. Store in a glass jar for up to 5 days in the fridge.

Nutrition

Calories: 350kcal

Originally posted 2019-02-20 16:55:17.

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