January 30, 2021

Meridian Blueberry Lemon Crumble

Meridian Blueberry Lemon Crumble is nutrient-dense, antioxidant-rich food. It brings long-lasting satisfaction because it has plenty of fat. It can serve as a breakfast treat or a dessert.

2 & 1/4 cups Kirkland Organic Virgin Coconut Oil, room temperature
2 cups Lakanto monkfruit with erythritol, golden
9 organic pastured eggs, room temperature (we like the eggs from our gals here on the farm)
1/3 cup Kite Hill Plain Unsweetened Almond Milk Yoghurt, room temperature
3 cups organic coconut flour
1 Tbsp baking powder
1/2 tsp sea salt
2 Tbsp organic vanilla extract
2 entire organic Meyer lemons, deseeded, cut off hard stem end
Entire 3 pound bag Kirkland organic frozen blueberries, defrosted or not

Cream coconut oil and Lakanto together in a bowl until well blended. Add eggs and cream together. Add yoghurt and blend in.

Mix well together in a separate bowl the coconut flour, baking powder, and sea salt. Blend into the coconut oil mixture until just mixed, don’t overblend.

In food processor, chop the deseeded Meyer lemons to a fine pulp. Fold the lemon pulp, defrosted blueberries, and the vanilla extract into the batter and blend gently.

Let the batter rest for 20 minutes or more, so the coconut flour can expand and absorb the moisture from the yoghurt and eggs.

Grease a large pyrex lasagna pan with coconut oil.

Gently fold the batter to remix, pour into the greased pan, and bake in preheated 350 degree oven for one hour or until toothpick test in the center of the cake comes out clean. Cut into 48 pieces when the pan is entirely cool.

Serving suggestion: Serve with a cup of Puer or green tea.