This easy-to-prepare recipe provides a protein-packed way to start the day.
- Posted on Apr 20, 2017
Blueberries are loaded with antioxidants, and all berries are a great source of fiber, while chia seeds pack an impressive nutritional punch, boasting Omega-4 fatty acids, fiber, antioxidants and minerals.
|6 c. frozen berries, defrosted, with liquid||¼ c. coconut oil|
|¼ c. plus 2 Tbsp. chia seeds||1 tsp. vanilla extract|
|¼ c. pur maple syrup or honey||1 c. pecans|
|2 c. almond flour|
1. Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or coconut oil. Pour berries and their liquid into prepared dish. Sprinkle ¼ cup chia seeds over berries, stirring slightly to mix evenly into fruit. Pour maple syrup over the top.
In 2001, I was diagnosed with breast cancer. I wasn’t a good candidate for chemo. I took tamoxifen instead and gave my trouble to God—just as Dr. Peale suggested in his book, "Thought Conditioners". Since then I’ve remained cancer free. -Guideposts Magazine reader
2. In a food processor or blender, pulse together almond flour and coconut oil until crumbly. Add vanilla, 2 tablespoons chia seeds and pecans. Pulse until pecans are just chopped.
3. Crumble the flour-nut mixture over the berry mixture in the baking dish, and bake for 30 to 35 minutes, until the top is golden brown and the edges are bubbling.
4. Remove, let cool and serve. Store leftovers in the refrigerator for up to three days.
Nutritional Information: Calories: 590; Fat: 46g; Cholesterol: 0mg; Sodium: 60mg; Total Carbohydrates: 41g; Dietary Fiber: 17g; Sugars: 20g; Protein: 14g.
From The Wellness Mama Cookbook, by Katie Wells with permission from Harmony Books. Photograph by Helene DuJardin