Blueberry Pecan Crisp

     I haven’t been following my sugar-free diet strictly… *sheepish face*. The other week I had a strawberries and crème shake from Starbucks, and over the last few days I ate two or three no-bake cookies. Yeah, those have lots of sugar. However, still, I’ve hardly been eating sugar. And it’s been a few months now! :-)

     Here’s another luscious sugar-free recipe I found. Blueberry Pecan Crisp. It has spelt flour in it, so it doesn’t qualify as gluten-free. But its wheat-free!

 Ingredient list: blueberries, rolled oats, pecans, spelt flour, coconut flakes, coconut oil, stevia, cinnamon, salt

Pour blueberries in 8x8 dish

Add topping

Ingredient list for topping: cream cheese, coconut milk, vanilla, stevia 

Yes, mine turned out a bit clumpy. But it tastes delicious anyway! Kind of a yogurt-y touch. :-)

 

Blueberry Pecan Crisp

 

(serves approximately 8)

  Ingredients (for the crisp):

 

1 cup rolled oats

 

1 cup pecan halves

 

½ cup spelt flour

 

½ cup unsweetened flaked coconut

 

¼ teaspoon salt

 

¼ teaspoon cinnamon

 

½ teaspoon and a smidgen more 100% pure, powdered stevia (or 1/3 cup raw honey)

¼ cup + 2 tablespoons coconut oil

 

4 cups blueberries

  Instructions:

 

Chop pecans. Mix together oats, pecans, flour, coconut flakes, salt, cinnamon, and stevia in a bowl. Add in the coconut oil and combine thoroughly.

 

Put blueberries in a greased 8x8 pan. Pour the oat mixture on top. Bake for about 40 minutes at 350 degrees.
 

 

  Ingredients (for the topping):

 

8 oz. cream cheese

½ cup coconut milk

1 teaspoon vanilla

Sprinkle or two of stevia

 

  Instructions:

 

Blend ingredients together. This will make enough for two crisps.

 

 

     I love this tasty dessert! It's just scrumptious... you wouldn't even know it didn't have sugar! :-) So yummy, you have to try it, :-D

 

     The original recipe was found on Pinch of Yum blog.