Ingredients:
4 cups blueberries ( I used organic wild frozen blueberries )
1/4 cup Zen Basil seeds
1/4 to 1/2 cup maple syrup or honey or monk fruit
1 cup water
1 teaspoon vanilla extract
1 teaspoon cinnamon
Generous dash of salt
Top with 2 left over carrot muffins sprinkled evenly over the filling
2 tablespoons coconut oil
Instructions:
In a baking dish, spread the ingredients over the carrot muffin recipe. Click here for the muffins recipe! Top with a drizzle of coconut oil and bake just until the mixture bubbles golden.
Bake 400 for 15-20 min
