"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Berry-Chia Crisp Recipe

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This recipe for Berry-Chia Crisp, by , is from The Howland Baptist Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Delfin

Category:
Category:

Ingredients:  
Ingredients:  
6 c. frozen berries, defrosted w/ liquid
1/4 c. chia seeds
1/4 c. pure maple syrup or honey
2 c. almond flour
1/4 c. coconut oil
1 tsp. vanilla extract
2 T. chia seeds
1 c. pecans

Directions:
Directions:
Preheat oven to 350. Grease 9 x 13 dish with butter or coconut oil. Pour berries and liquid into pan. Sprinkle 1/4 c. chia seeds evenly over fruit. Stir lightly to mix evenly. Next, pour maple syrup evenly over the top.

In a food processor or blender, pulse together almond flour and oil until crumbly. Add vanilla, 2 T. chia seeds; pulse with processor until pecans are just chopped. Crumble the flour/nut mixture over berries mixture in baking dish and bake for 30 - 35 minutes until the top is golden brown and bubbling. Remove from heat and cool before serving. Refrigerate left overs up to 3 days and reheat before serving. Serves 6 people.

 

 

 

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