This recipe comes from my 90 year old grandma who is totally on board with the real food/paleo movement after eliminating her arthritis symptoms. You can read more of her story here. This is the perfect desert to take to a 4th of July picnic so you won’t cave in and eat a Rice Crispy treat or Bundt cake. Go prepared with your paleo treat and people will be begging for your dish over the other processed cakes and cookies from Safeway! Most of you know I have a hard time keeping sweets at my house so I advise you to make this and take it out to your family gathering. It does have some sugar so it is a treat and not something to have everyday.
1 tbsp coconut oil for greasing the pan
1 tbsp maple syrup (for pouring over berries)
3-4 cups blackberries (enough to cover bottom of 8×8 baking dish)
3 eggs, beaten
4 tbsp of maple syrup
1/3 15 oz can coconut milk, full fat
1/2 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon pumpkin pie spice mix
Use an 8×8 glass baking dish that you have greased evenly with coconut oil.
Cover the bottom of the pan with blackberries and drizzle a tablespoon of maple syrup over them.
Mix the wet ingredients together.
Mix the dry ingredients together.
Slowly pour the wet ingredients into the dry and stir until mixed together.
Pour over the blackberries until they are covered evenly.
Bake on 325 for 25-30 minutes until it is nicely browned and set.
Top with heavy organic cream or some coconut milk, full fat when serving if desired.
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