An easy weeknight dessert, mixing fresh berries with some store bought granola, served with whipped coconut cream or yogurt.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person
- ½ cup blueberries
- ½ cup raspberries
- 2 tsp maple syrup
- ½ tsp tapioca starch
- ½ cup granola (gluten free and vegan, if desired)
- 1 tbsp coconut oil
- Whipped coconut cream , for serving
Preheat grill to medium heat and lightly grease the inside of a piece of heavy duty tin toil.
In a bowl, mix together the berries, maple and tapioca starch. Place the berries in the centre of the foil, top with half of the granola and coconut oil. Seal up all of the edges, leaving space on the sides for the packette to expand. Cover the grill and cook for 10 minutes until the berries start to soften.
Serve warm topped with the remaining granola and whipped coconut cream.