Hello joyous readers!
The name of this recipe says it all...anyone can eat it -- whether you are dairy-intolerant, gluten-sensitive or choose a vegan lifestyle, this recipe is for you! And it won't rot your teeth like most crisp recipes you would find in your standard cookbook with far too much sugar.
Wild blueberries are in season right now as evidenced by every farmers' market across Ontario (and I'm sure many other places around the world too). Even if you can't get fresh blueberries right now where you live, you can still go to the grocery store and grab a bag of frozen. In some cases, frozen fruits can be even higher in vitamin C than their fresh counterparts.
An amazing fact about wild blueberries is their antioxidant levels. They contain far higher levels than their conventional cultivated cousins that are the size of grapes in grocery stores. These wee sized, but mighty powerful berries contain a truckload of an antioxidant anthocyanins, making wild blueberries incredible soldiers for waging a battle against free radicals (unstable oxygen molecules associated with cancer, heart disease and the effects of aging). They are truly superfoods.
Let's get to this delicious recipe I made last night for dessert and then of course I had it for breakfast this morning topped with some sliced banana and sprinkle of blood sugar balancing cinnamon! ;)
Serves 4! EnJOY!