Huckleberry Crisp

This Huckleberry Crisp is a delightful Paleo dessert that perfectly balances the tartness of huckleberries with a crunchy topping made from wholesome ingredients. It's an easy-to-make treat that captures the essence of American flavors while being both nutritious and satisfying.

Ingredients

• Huckleberries - 200 grams
• Honey - 2 tablespoons
• Almond flour - 50 grams
• Coconut oil - 2 tablespoons, melted
• Chopped nuts (walnuts or pecans) - 30 grams
• Cinnamon - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Sea salt - a pinch

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine the huckleberries and honey, stirring gently to coat the berries evenly.
3. In another bowl, mix the almond flour, melted coconut oil, chopped nuts, cinnamon, vanilla extract, and sea salt until crumbly.
4. Spread the huckleberry mixture evenly in a small baking dish.
5. Top the huckleberries with the almond flour mixture, ensuring an even layer.
6. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the berries are bubbling.
7. Remove from the oven and let it cool slightly before serving.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 32 g
• Fiber: 6 g
• Sugar: 10 g
• Sodium: 15 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from huckleberries, which may help reduce inflammation.
• Contains healthy fats from nuts and coconut oil, supporting heart health.

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