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Vegan Mango Blueberry Crisp with Cardamom
Parveen's Kitchen
Delicious sweet mango and juicy blueberries combined with cardamom in this feel good breakfast fruit crisp - Vegan Mango Blueberry Crisp with Cardamom
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Breakfast, brunch, Healthy dessert, healthy food, Healthy Snacks, Snacks
Cuisine
American, english
Servings
4
Calories
95
kcal
Ingredients
1
Large Ripe
Mango
Peel and cube the flesh into chunks
1
Cup
Blueberries
Fresh or Frozen
2
tsp
Coconut Sugar
[Or Sweetener of choice]
Crisp Topping
3/4
Cup
Rolled Oats
1
tbsp
Whole Wheat Flour
4
tsp
Coconut Sugar
1/2
tsp
Salt
3
tsp
Coconut Oil
1/2
tsp
Ground Cardamom Seeds
To Serve
Yogurt of choice OR Whipped cream
Instructions
In the baking dish, add the mango and the blueberries.
Add the coconut sugar and give it a quick stir.
In a mixing bowl add the oats, whole wheat flour, coconut sugar, salt, cardamom powder and the coconut oil.
Mix until crumbly and the ingredients are evenly mixed.
Sprinkle the topping over the fruits, mostly in the middle, leaving space for the fruits to bubble in the corners.
Bake in a preheated over on 180 degrees Celsius for 35 to 40 minutes until the fruit is bubbling like jam.
Serve warm with coconut yogurt or whipped cream.
Keyword
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