2 cups fresh or frozen blueberries
1 3/4 cups fresh or frozen cranberries
1 cup maple syrup
1/4 cup currants
3 tablespoons arrowroot powder (use cornstarch as substitute)
2 tablespoons lemon juice
3/4 cup whole wheat pastry or unbleached flour
1/2 cup rolled oats
1/4 cup blanched almonds, ground
1 teaspoon toasted sesame seeds
1/4 teaspoon cinnamon
1/4 cup apple juice
Servings: 6
1. Preheat oven to 350 degrees.
2. In a large bowl combine blueberries, cranberries, maple syrup, currants, arrowroot or cornstarch, and lemon juice.
3. Lightly oil a 9-inch by 13 inch baking dish. Add the fruit mixture.
4. In a medium bowl combine the flour, oats, almonds, sesame seeds and cinnamon. Sprinkle with the apple juice and mix well. Spoon over the fruit.
5. Bake about 40 minutes or until lightly browned.
1 3/4 cups fresh or frozen cranberries
1 cup maple syrup
1/4 cup currants
3 tablespoons arrowroot powder (use cornstarch as substitute)
2 tablespoons lemon juice
3/4 cup whole wheat pastry or unbleached flour
1/2 cup rolled oats
1/4 cup blanched almonds, ground
1 teaspoon toasted sesame seeds
1/4 teaspoon cinnamon
1/4 cup apple juice
Servings: 6
1. Preheat oven to 350 degrees.
2. In a large bowl combine blueberries, cranberries, maple syrup, currants, arrowroot or cornstarch, and lemon juice.
3. Lightly oil a 9-inch by 13 inch baking dish. Add the fruit mixture.
4. In a medium bowl combine the flour, oats, almonds, sesame seeds and cinnamon. Sprinkle with the apple juice and mix well. Spoon over the fruit.
5. Bake about 40 minutes or until lightly browned.
