Berries are rich in vitamin C, potassium, fiber, and phytonutrients. The oats give us an additional source of fiber and protective cholesterol lowering qualities.
6
cups mixed berries (your choice of blackberries, raspberries, blueberries,
strawberries)
3 cups strawberries, 2 cups blueberries, and 1-cup raspberries is a good mix.
6 tablespoons tapioca
2 tablespoons maple syrup
Preheat oven to 350 degrees. Wash fruit and drain well. Cut tops off strawberries and halve. If using frozen fruit, leave whole, thaw until separated and drain excess juices well. Transfer to large mixing bowl. Fold in tapioca and drizzle with maple syrup. Gently stir with to mix well. Pour into oiled 8 x 8 casserole dish.
Topping:
2 cups rolled oats
½ cup gluten free flour or whole-wheat pastry flour
¼ teaspoon sea salt
½ teaspoon cinnamon
½ cup safflower oil
3 tablespoons maple syrup
Combine
Oats, flour, salt and cinnamon in mixing bowl.
Combine oil and maple syrup in measuring cup and add to oat mixture. Mix well.
Sprinkle topping over berry mix evenly. Bake uncovered 30 minutes at 350 degrees
or until fruit juices bubble up around edges or through the cracks. Remove
from heat and cool until it sets. Serve warm with cream, whipped cream or
ice cream.
