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January 10, 2022
Developed by friend of Canyon Rachel Burgos this little combo of a warming sweet recipe is also a total stunner.
"Good fats nourish us and keep us warm in the winter chill. Sweetness grounds and calls in joy when we are feeling under-nurtured in these darker months."
1 tablespoon ghee or coconut oil2-3 Assorted citrus peeled and sliced into rounds- I used Cara Cara but blood orange, clementine, satsuma, or a combo would look beautiful2 cups rolled oats1/2 cup shredded coconut1 tbsp ground cardamom1 teaspoon baking powderGood pinch sea salt (I like the gray sticky Celtic salt)1 tbsp vanilla extract1 egg1/3 cup maple syrup2 pints raspberries1 can coconut milk (full fat for sure!)
INSTRUCTIONS:
- Preheat the oven to 375F. Grease a 12-inch cast iron or 8x8 baking dish with ghee or coconut oil.
- Sprinkle half a pint of raspberries and a few pieces of citrus along the bottom of the dish and set aside.
- Mix oats, shredded coconut, baking powder and salt together in a large bowl. Pour into a baking dish.
- Measure out coconut milk and add water to make two cups total liquid. Add to a blender with one whole pint of raspberries, maple syrup, vanilla, cardamom, egg and blend until smooth.
- Pour over the oat mixture and tilt the dish around so the wet mixture soaks in - it should look very pink! Decorate topping with the rest of the raspberries and citrus!
- Bake for 35-45 minutes depending on the size and depth of your dish - top should be slightly golden-pink and fruit slightly caramelized.
- Let cool slightly and serve up this beauty!
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