Sunday, October 1, 2017
CRISP CUPS with blueberries, cardamom and ghee
8 - 10 small 8oz jars with wide mouths [Kerr or Ball work well]
8 c. frozen or fresh blueberries, reserving a handful whole
1 c. apple juice [optional]
1 T. vanilla extract or vanilla bean balsamic vinegar
3 - 4 c. old-fashioned rolled oats
1 c. oat flour
3/4 c. ghee, melted [use coconut oil for vegan option]
3/4 c. maple syrup
2 T. cinnamon
1 - 2 tsp. cardamom [to taste]
1 tsp. sea salt
Place jars on a rimmed stainless steel baking pan and set aside.
In a medium saucepan, warm blueberries and apple juice. Cook over medium heat until just soft.
While blueberries cook, in a large glass bowl mix oats, oat flour, ghee, syrup, cinnamon, cardamom and salt. Taste and add more of any ingredient if needed.
Remove blueberry mixture from heat and add vanilla extract. Fill each jar half way with blueberry mix and top with a couple whole berries. Fill remaining space in jar with oat mixture leaving a little space at the top of the jar.
Bake at 350 degrees for 25 minutes or until berry mixture is bubbling and oat topping beginning to brown.
Remove from heat and allow to cool. If freezing, cool completely, place entire baking sheet in freezer and leave until completely frozen. Secure a lid AFTER completely frozen.