2 cups rolled oats
2/3 cup whole wheat pastry flour
3/4 cup chopped almonds, walnuts, or pecans
3/8 teaspoon sea salt
1/3 - 1/2 cup cold-pressed oil (organic super canola, walnut, or unroasted sesame)
2/3 cup agave syrup
2 pints blueberries
5 tablespoons kuzu, wild Japenese arrowroot
1 1/2 cup apple juice
Serves 8
1. Preheat oven to 375 degrees.
2. In a large bowl, combine the oats, flour, almonds, and salt. In a separate smaller bowl whisk the oil and half the agave syrup, and then add it to the oat mixture.
3. In a medium saucepan, bring the blueberries and the remaining 1/3 cup agave syrup to a boil. Dissolve the kuzu in the water and add to the blueberries. Cook, stirring constantly until thickened and transparent, about 2 to 3 minutes. Remove from heat and set aside.
4. Oil a 6 x 10-inch rectangular baking pan. Wet your hands and press about two-thirds of the oat crust into the bottom of the dish to form a solid layer. Pour the blueberry mixture evenly over the crust. Sprinkle the remaining crust over the blueberries.
5. Bake for 25 minutes, or until the top is nicely browned.
6. Allow crisp to cool slightly, and then chill it in the refrigerator for at least one hour, or until the filling is set.
7. Cut into squares and serve.
Adapted from The Natural Gourmet Delicious Recipes for Healthy, Balanced Eating by Annemarie Colbin.
For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.
Comments