Berry Crumble
This gluten free berry crumble is full of things to nourish your body, blueberries, pecans, oats. It is low sugar and higher in protein and essential fats from pecans and coconut oil. The flour mix provides a complete protein. This recipe is made with blueberries, but you can use any mixture of berries for the fruit filling. This recipe provides over 10% of your needs for zinc, iron, potassium, and thiamine, the vitamin you need for energy.
Servings: 10
Calories: 327kcal
Ingredients
- 1/2 c coconut oil It should be solid or soft, but not liquid, expeller pressed is good for baking
- 1/2 c unbleached organic sugar
- 1 tsp vanilla
- 1 egg
- 1 c gluten-free flour mix Ratio of 1 c tapioca flour: 1/2 c brown rice: 1/2 c garbanzo flour: 1/2 c sorghum
- 1/2 c teff flour
- 1/2 tsp baking powder
- 1/4 tsp nutmeg or other spice
- 3/4 c chopped pecans
- 1/4 tsp salt
- 1/2 c organic oats non-organic oats are a high glyphosate food and best avoided
- 2 T pecans Optional to add to topping
Instructions
- Cream coconut oil, sugar, egg, and vanilla
- Add the other ingredients
- Mix well
- Reserve 1/3 of the dough
- Press 2/3's of your dough into an enamel or glass 8 x 8 in baking dish. It is best if it is a little higher on the sides than in the middle. This will help hold up the final product.
- To the rest of the dough add 1/2 c oats, and the additional chopped nuts if desiredMix this to a crumbly texture.
- Add your Berry Jam Compote Filling on top bottom later of dough, make sure it is not hot, although warm is okay.
- Crumble your topping on top
- Bake at 350F for 30-40 minutes.
Video
Notes
To make this recipe vegan substitute 1 T flax seed mixed with 2 T of water for the egg. Let the mixture sit for at least 10 minutes before adding to the dough.