There’s barely any sugar in this divine dessert which features a soft, muffin-like topping and it is completely gluten-free. This dish requires buying the special ingredients but is worth the extra effort. We were able to find everything except coconut sugar at the “Be Natural” health food store in Pemberton, BC. We substituted with Lucuma Powder, a low-glycemic superfruit high in fiber and potassium, and used ground chia powder instead of flax, and it turned out wonderfully!
3 cups blueberries
2 cups raspberries
1/3 cup coconut sugar (or lucuma powder)
3 tablespoons arrowroot starch
1/4 teaspoon cinnamon
1/4 cup sorghum flour
1/4 cup coconut flour
1/4 cup flax meal
1 teaspoon xantham gum
1/2 teaspoon aluminum-free baking soda
1/2 cup gluten-free rolled oats
1/2 cup cold unsalted butter, cut into 1/2″ cubes
2 tablespoons coconut sugar (or lucuma powder)
8″ x 8″ baking dish or 6 4-oz. ramekins
- Preheat oven to 350*F. Set aside an 8×8 clear baking dish. In a large bowl, combine the berries with coconut sugar, arrowroot starch, and cinnamon. Set aside.
- In a food processor, blend the sorghum flour, coconut flour, flax meal, xantham gum, and baking soda until completely blended. Add the gluten-free rolled oats and pulse a couple of times. Do not thoroughly blend. Add the butter pieces and pulse until they are pea size.
- Transfer berry mixture into baking dish or the ramekins. Place the topping on the berry mixture evenly and sprinkle coconut sugar on top. Bake for 30-35 minutes or until golden and berries are bubbling.
- Serve with vanilla bean ice cream or coconut ice cream.