Ingredients
- 2 Fresh Apricots, halved and pitted
- 1 tsp Coconut oil, melted
- Pinch of Sea Salt
Heat grill, brush apricot halves with coconut oil, sprinkle with sea salt. Grill cut side down for 3 minutes or until lightly caramelized. Let cool and slice. Serves 2.
Shortcakes
- 1 cup Almond Flour
- ½ cup Oat Flour
- ⅓ cup Hazelnuts, finely chopped, toasted
- 1 tsp Baking Powder
- Pinch of Sea Salt
- 1 Egg
- 2 tbsp Maple Syrup
- 2 tbsp Melted Vegan Butter
- 2-3 tbsp full fat coconut milk
Heat oven to 350. Mix dry ingredients together, stir in wet ingredients until a soft dough forms. Divide into 4 pieces. Bake. 14-16 minutes or until lightly golden. Makes 4 Shortcakes. Top shortcake with vanilla yogurt, grilled apricots and quick rustic blueberry compote. Enjoy.
quick rustic blueberry compote
Add the frozen berries to a small saucepan and cook over medium heat until softened. Remove half of the berries and set aside. Gently mash the remaining berries, then stir the whole berries back in with a squeeze of fresh lemon juice.