Gluten Free Vegan Blueberry Crisp
The best gluten free vegan blueberry crisp has arrived! Why is it the best? Because it’s processed sugar free, naturally protein rich, gluten free, oil free, only 193 kcal per portion with less than 1 gram of saturated fat, and just amazingly yummy and nutritious!
It’s the perfect brunch side, and also great as a healthy snack or dessert. Well, to be honest we had it for lunch today! So, enjoy it whenever you want.
I used dates instead of sugar, added lupini flour to increase the protein content, and I didn’t use a ton a coconut oil or butter like most recipes do; instead opting for just a couple of tablespoons of organic tahini.
The result: it’s just a wonderful vegan blueberry crisp that is naturally sweet, a little bit tart, and deliciously scrumptious.
Healthy Vegan Blueberry Crisp
As as former market researcher, I did my online homework to try to find a truly healthy blueberry crisp but just couldn’t, so I had to create my own! This recipe took a couple of tries until I nailed it. Hubby is my official taste tester at home, and we both agreed that I overcooked it the first time I made it. So for “Take 2” I reduced the cook time, and BOOM! The best healthy blueberry crisp was born.
Unfortunately the term “healthy” gets wrongly used a lot when it comes to food. I’ve seen recipes that include white flour, sugar, and even butter called “healthy”. So when I say this recipe is truly healthy, it’s because it has none of that! I love this crisp because it’s:
Healthier than any vegan blueberry crisp recipe I’ve seen (until someone copies me!), remember you saw it here first.
Super easy to make.
Ingredients are mostly whole foods, which means it’s refined sugar-free and oil-free too.
It’s very tasty and super nutritious!
Ingredients
Blueberries
GF rolled oats
Almond flour
Lupini flour (or chickpea flour)
Dates
Tahini
Lemon juice
Cinnamon
Sliced almonds
Salt
Lupini flour is 40% protein and I love adding it to my baked goods. If you can’t find it in your country, replace it with chickpea flour.
Sliced almonds: if you can’t find sliced almonds, slivered almonds work too. Another option is to crush whole almonds and use that. Pecans or walnuts also work great for this recipe.
Nut free: you can replace the almonds with pumpkin seeds or sunflower seeds if you need it nut free. And you could use coconut flour instead of almond flour.
Sweetener: While I use date paste for this recipe you can use raisin paste instead, or any sweetener you have. You will need to adjust the amount based on the type of sweetener you use though.
Other berries: raspberries, or a mix of different berries would also work for the recipe. Fresh or frozen.
How to Make a Blueberry Crisp Vegan, Gluten Free, and Healthy?
You need a food processor, a couple of bowls, and a baking pan.
Mix dates with water and blend it until you have a date paste. Set aside.
In a large bowl, add all the ingredients for the filling, and mix with a wood spoon until the blueberries are fully coated. Pour the filling in a baking pan.
Preheat oven to 350°F (177°C).
Mix topping ingredients in a bowl, stir until crumbles are formed and pour evenly over blueberries with a spoon or hands; I prefer to use my hands.
Put it in the oven and bake until the top of the crisp is golden brown.
Allow to cool for 10-12 mins. Serve warm with a scoop of coconut vanilla ice cream or keep it a little lighter with some coconut yogurt on top.
This Vegan Blueberry Crisp Is
Gluten free
Egg-free
Dairy-free (without butter)
Healthier than any vegan blueberry crisp recipes I’ve seen
Refined sugar-free
Easy to make
Oil free
Amazing as breakfast, brunch, dessert, or as a snack