Name: Orange-Blueberry "Salsa" with Cinnamon-Sugar Chips
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (170 g) pkg blueberries; 6 flatbreads or naan; ¾ cup medjool dates, pitted; 3 oranges; cardamom, ground; cinnamon, ground; granulated sugar; nutmeg, ground; pure maple syrup; virgin coconut oil

Orange-Blueberry "Salsa" with Cinnamon-Sugar ChipsOrange-Blueberry "Salsa" with Cinnamon-Sugar Chips — a 30-minute dessert recipe with 10 ingredients, serving 6.Ingredients

1 ½ (170 g) pkg blueberries

6 flatbreads or naan

¾ cup medjool dates, pitted

3 oranges

cardamom, ground

cinnamon, ground

granulated sugar

nutmeg, ground

pure maple syrup

virgin coconut oil

Instructions

Preheat oven to 205°C (400°F).

Place sugar, cinnamon, and nutmeg in a large bowl; stir to combine the spice mix and set aside.

Cut flatbreads into wedges, divide between two baking sheet pans, and spread out in an even layer.

Drizzle oil over the wedges and sprinkle with spice mix; toss to coat, then spread back out in an even layer. (If the oil is solid, melt it in a small saucepan over low heat or in the microwave.)

Place wedges in the oven (it doesn't have to be fully heated) and bake until toasted and crisp, 8-10 minutes. Reserve bowl for the fruit salsa.

Meanwhile, wash, dry, and cut off skin and white pith from the oranges. Slice between the membranes to release segments, small dice, and transfer to the reserved bowl.

Wash, dry, and roughly chop blueberries; add to the bowl with the oranges.

Finely chop dates and add to the bowl along with maple syrup and cardamom. Stir to combine the fruit salsa.

Serve flatbread chips with fruit salsa on the side and enjoy!

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