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A dish full of Jael & Janya's easy Blueberry Raspberry Sprouted Breadcrumb Betty dessert
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Employee Recipe: Jael & Janya’s Blueberry Raspberry Betty

Created by Jael and Janya—two best friends at work—this easy Blueberry Raspberry Sprouted Breadcrumb Betty recipe as vibrant as they are, topped with a homemade coconut milk ice cream as sweet and rich as the friendship that created this dish.
Course Dessert
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Dessert
Season Summer
Difficulty Easy
Author Jael P. and Janya U., Silver Hills Bakery employees

Ingredients

For the Blueberry Raspberry Fruit Base:

  • 3 cups BC (or local) raspberries (fresh or frozen)
  • 3 cups BC (or local) blueberries (fresh or frozen)
  • ¼ cup coconut sugar (Jael and Janya used organic)
  • ⅛ cup chia seeds
  • 1 tsp vanilla
  • 2 tsp cinnamon

For the Sprouted Breadcrumb Betty Topping:

  • 4 slices Silver Hills Sprouted Bakery Organic Soft Wheat bread , crusts removed (or try it with Omegamazing)
  • ¾ cup rolled oats (Jael and Janya used One Degree Organics sprouted rolled oats)
  • 4 Tbsp plant-based butter , softened
  • ¼ cup coconut sugar (Jael and Janya used organic)
  • 1 tsp vanilla extract
  • 1 cup pecans
  • ½ cup shredded coconut
  • 1 tsp cinnamon

BONUS: Homemade Vegan Vanilla Ice Cream (ice cream maker required):

  • 4 cups coconut milk (1 × 1 litre carton or 2 ½ cans (400 ml / 14 fl oz of full fat coconut milk, (not non-dairy coconut beverage))
  • ½ tsp stevia
  • 1 tsp vanilla extract

Instructions

For the Blueberry Raspberry Betty Dessert:

  • Preheat the oven to 350℉. Place all the fruit base ingredients in a a medium bowl and toss until well combined. Transfer into a greased baking dish and once the oven has been fully preheated, bake uncovered for 20 minutes.
  • Meanwhile, tear the bread slices into the bowl of a food processor and add the coconut sugar, oats, vanilla, and cinnamon. Pulse until very fine and all ingredients are evenly incorporated.
  • Let butter stand on the counter until softened. Add to the sprouted breadcrumb betty topping mixture and blend until combined. Finally, add coconut and pecans and pulse until coarsely chopped for texture.
  • Once the fruit has baked for 20 minutes, add topping and bake for about 20 more minutes, or until browned and crispy on top. Serve warm and top with plant-based ice cream.

For the Homemade Vegan Vanilla Ice Cream:

  • Prepare / pre-freeze the bowl of an ice cream maker according to your appliance’s directions.
  • Empty a large carton (or measure 1 litre canned) coconut milk into a bowl. The coconut milk will be separate from the coconut cream/fat at room temperature. Whip coconut milk using a hand- or stand-mixer (or whisk vigorously by hand) until coconut milk thickens and soft peaks form. If not using immediately, put whipped coconut milk in the fridge to chill, otherwise continue with step 3.
  • Add the stevia and vanilla and whisk to combine. Adjust to taste.
  • Pour mixture into the frozen ice cream maker bowl. Turn on your ice cream maker and process for about 20 – 30 minutes, or until ice cream is thick and scoopable (like soft serve).
  • Serve immediately with warm Blueberry Raspberry Sprouted Breadcrumb Betty Dessert.