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Peach Crumble (grain-free, dairy-free)

Peach Crumble (grain-free, dairy-free)

I’ve been trying to limit my fruit intake lately because truly our bodies don’t recognize the sugar from fruit any differently than they do regular sugar substances like cane sugar and honey. By limiting my fruit intake, I’m limiting my sugar intake. It’s simply a healthy practice.

However, I still love to bake, and occasionally I find myself buying a bucket of organic berries or gathering fresh apples at the farmer’s market with the intention of making a ‘gut-healthy’ version of one of my favorite childhood desserts (one that excludes dairy, grain, refined sugar and inorganic ingredients). Last week, I had the itch to spend some time lingering in the kitchen with a sweet recipe of choice (this time around it was peach crumble). I had bought a bag of local organic peaches earlier in the week and they were perfectly ripe enough for use. I turned on the kitchen speakers, perfected the kitchen ambiance with low lighting and a clean space and got on my baking grind.

Note: Some of the measurements can be tweaked a bit (i.e. amount of maple syrup, cinnamon or almond flour). Taste the filling and the crumble while you're making it and add ingredients according to what you think they might need!

Peach Crumble
for the filling
6 or 7 organic, local ripe peaches (the riper a fruit is, the more sugar it contains, and the sweeter it will be); washed and cut into 2-inch pieces (about the size of one half of a slice of peach)
¼- ½ cup organic, pure maple syrup
¼ cup unrefined almond flour
¼ cup organic, full-fat coconut milk or unsweetened coconut milk from carton
2 teaspoons juice from organic lemon
½ teaspoon sea salt
1 ½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon organic, pure vanilla extract

Mix all ingredients together in a mixing bowl and set aside for 10 minutes.

for the crumble
1 cup unrefined coconut flour
1 cup unrefined almond flour
1-2 tablespoons organic, pure maple syrup
1 tablespoon unrefined coconut butter, melted in microwave (coconut butter melts weird, just 'soften' it for 10-12 seconds)
1 tablespoon unrefined coconut oil
¼ teaspoon sea salt
½ teaspoon cinnamon

Add all ingredients to a food processor and pulse until the texture of a ‘crumble’ appears. If the mixture becomes more of a dough texture, add more coconut flour to dry the mixture a bit. If the opposite occurs, add a touch more of maple syrup or a splash of coconut milk.

Place the filling into a pie shell and top evenly with the crumble. Bake in the oven at 375 degrees Fahrenheit for 35-40 minutes, checking often to make sure that the crumble is not burning. If the crumble starts to brown prematurely, cover the cobbler in foil and continue to bake. You might just want to plan on covering the crumble with foil after 10 minutes in the oven. The cobbler is done when the filling seems a bit gooey and bubbly, and the crumble is golden brown.

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