so, back in november, I tried a recipe for some blueberry muffins. the experience didn’t really go as planned, as you can read about here. but I saved the recipe, because, although the weren’t really ‘muffins’, they were delicious, and made really good cereal! I just took the muffin cup, dumped it into a bowl, and poured a little coconut milk over it. delish! today, I finally got around to making this recipe again, thinking I’d love to have some more of this yummy blueberry cereal stuff again.
this time, I decided from the get go, that I was going to abandon any façade that they should be muffins, and oiled a 9x9 baking pan with the intention of dumping it all in and baking it there, and then spooning it into bowls for eating. I also decided that I was going to add a few things that might make it yummier – chopped pecans and shredded coconut.
well, I’m not sure what I did differently this time, but the batter looked a whole lot more like batter, as opposed to crumbs. but, I went ahead with my plan, and pressed it into the baking dish, baked it, and then sat there with my mouth watering as I smelled it while it cooled off some.
I tried a piece, and it is SO yummy. I actually had to cut it into a bar and it was awesome. I tried a second piece, in a bowl, poured some coconut milk over it and crunched it up a little, but I liked it better the first way, just by itself.
so, I guess I ought to share!
- 2 1/2 cups almond meal/flour (I used 2 and 1/2 cup coconut, because I was short on almond)
- 3 eggs
- 1/4 cup honey
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 1 cup blueberries
- 1/4 cup shredded unsweetened coconut
- 1/4 cup (maybe more) chopped pecans
I just mixed it all up and spread/pressed it into the baking dish (which I greased with coconut oil). bake at 300 degrees for 30-40 minutes. cool and cut!