1 cup almond flour
1/2 cup sliced almonds
1/4 cup virgin coconut oil, melted
2 tablespoons organic maple syrup, unprocessed
1/2 teaspoon pure cinnamon
1 pinch nutmeg
1 pinch sea salt
24 oz fresh blueberries
1 lemon, cut in quarters
Preheat oven to 375 degrees F. In a medium-size bowl, combine all ingredients except the blueberries and lemon juice. Set aside.
Divide the blueberries evenly between four ramekins. Squeeze one lemon piece over the blueberries in each ramekin.
Sprinkle the almond mixture over the top. Bake for 30-35 minutes or until browned. Allow to cool before serving. Makes 4.
Recipe inspired by: Tasty