Hi, I’m Melissa. I made this Maple Amaranth Blueberry Crisp as part of The Marinate Blogger Recipe Challenge, using DRINKmaple maple water, Coconut & Amaranth. Voting takes place on Progressive Nectar’s Instagram page, head over to check it out. If my photo gets the most likes I win a prize and you have a chance to win too!
I am gluten free for health reasons, but my family is not. All the dinners I make are gluten-free because who’s bananas enough to make two dinners every night?! Not this girl. My blog is the culmination of what occupies my my mind, heart, and time. My family and food. I love to cook and spend hours in the kitchen, but being a mother, I have to balance the two. Who wouldn’t love to eat glorious, gourmet food all the time? But having kids does complicate things.
To pop amaranth, heat a deep pot over medium high heat. When the pan is hot, pour the amaranth in and stir continuously. It will pop like popcorn and when you see the majority of the white kernels showing, remove from heat immediately. Set aside.
Mix together flour, oats, popped amaranth, brown sugar, coconut, salt, cinnamon, and nutmeg. Cut in butter with pastry blender, fork, or fingers until mixture is well incorporated and no large clumps of butter remain. Set aside.
Spread the blueberries in a 11X7 baking dish. In a saucepan over medium heat combine maple water, lemon juice, sugar, and cornstarch. Cook until thick and clear. Remove from heat and add maple extract. Pour the sauce over the blueberries and give a gently stir to mix it all together. Crumble the topping over the top and bake at 350F for 35 minutes until bubbly and hot throughout. Serve with ice cream.