See original recipe: http://www.adashofmegnut.com/...
Preheat oven to 350F.In a small bowl, mix together peaches, blueberries, cinnamon, water and cornstarch. Pour into a ½ quart round oven safe dish or two individual ramekins and set aside.In a food processor, combine almonds, walnuts, coconut flakes, cinnamon, nutmeg and salt. Pulse 5-6 times until nuts are in small pieces. A few larger pieces can remain.Pour nut mixture into a small/medium bowl. Stir in coconut butter and with your hands try to work it into the nut mixture, pressing it to form some clumps. Spoon nut topping over the filling.Cover baking dish with aluminum foil and bake at 350F for 18-22 minutes, until the topping is lightly browned and the filling is warm.Serve warm out of the oven.
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 2|
|Calories from Fat: 84 (75%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 0mg||0 %|
|Sodium 1.9mg||0 %|
|Potassium 102.5mg||3 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 3.2g|
|Protein 4g||6 %|
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Calories per serving: 112
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