Food recipes
Blueberry Mango Coconut Crisp (Wheat-Free Option)
Blueberry Mango Coconut Crisp (Wheat-Free Option) Ingredients: oats wheat flour, white, all-purpose, unenriched sugars, granulated butter, without salt spices, cinnamon, ground shortening confectionery, coconut (hydro...
Blueberry Mango Coconut Crisp (Wheat-Free Option)
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
mango nectar, canned
blueberries, raw
Directions:
combine all dry ingredients (including coconut) in a bowl.
cut in cold butter.
mix it all together with your hands - till it is crumbly.
coat a 6-8 inch, oven safe dish with oil or butter.
put about 1/3 of the oat mixture in the bottom of the pan.
top with the fresh or frozen fruit.
top it all with remaining oat mixture.
bake @ 350 degrees for about 20 minutes or until slightly browned.
if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
mango nectar, canned
blueberries, raw
Directions:
combine all dry ingredients (including coconut) in a bowl.
cut in cold butter.
mix it all together with your hands - till it is crumbly.
coat a 6-8 inch, oven safe dish with oil or butter.
put about 1/3 of the oat mixture in the bottom of the pan.
top with the fresh or frozen fruit.
top it all with remaining oat mixture.
bake @ 350 degrees for about 20 minutes or until slightly browned.
if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.