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From Lauren: Today’s recipe comes from Beth at Tasty Yummies.I’ve spent many hours drooling over Beth’sstunningly photographed recipes. On her site, you’ll find a wide selection of grain free dishes as well as gluten free options that are not strictly paleo. Beth is talented artist and culinary genius, and I’m pleasedto share her recipe with you.
Hi all, my name is Beth, of the website Tasty Yummies. I am so excited and honored to be guest posting here on Empowered Sustenance today, sharing a delicious seasonal-inspired recipe with you. As someone who has maintained a 100% gluten-free lifestyle for over 10 years and is constantly making major and minor shifts to my diet and lifestyle, in efforts to heal my body, I find great inspiration in the work that Lauren does and shares here with all of us.
I truly believe that real food heals and that when consumed and sourced mindfully and sustainably, food is medicine. Being diagnosed with an undiscovered autoimmune condition last year, I have found myself once again navigating my diet through a new lens, finding much relief and results by first working to heal my gut and truly looking at every ingredient I use. Though my journey is far from over and I am still discovering what my body does and does not love, I am finding myself more inspired than ever in the kitchen. More restrictions means getting creative with foods and looking at them in a whole new light. I find some of my greatest culinary creations have been cultivated during the times of most challenge.
This end-of-summer inspired peach and fig crumble is a beautiful, sweet treat, perfect for celebrating the best of what the season has to offer. It’s also quite forgiving and it allows for lots of room to play. One of my favorite attributes in a recipe. If figs aren’t available near you, opt for additional peaches or another stone fruit, nectarines, apricots or plums. As we ease into autumn, swap out the peaches and figs for apples and/or pears.
In the spring, try berries. If you can tolerate nuts, try adding roughly chopped toasted pecans, walnuts or almonds to the crumble topping. If you don’t have cassava flour, try your favorite all-purpose blend, you might also try tigernut flour and if you can consume nuts, try almond flour. If grains agree with you, try a small amount of gluten-free oats. For fats, you can use coconut oil as the recipe calls for, grass-fed butter or ghee.
Paleo Peach Crumble
Serves:Makes 4 servings
This crumble is delicious served fresh from the oven as dessert, a la mode with your favorite ice cream (check out my tutorial for homemade dairy-free ice cream here and it also makes a really great breakfast, too.
Ingredients
- ⅓ cup raw hulled sunflower seeds
- ⅓ cup unsweetened shredded coconut
- ¼ cup cassava flour, available here (or other gluten-free flour of your choice such as tigernut flour or arrowroot flour)
- ⅓ cup coconut sugar, available here
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- pinch nutmeg
- pinch of sea salt
- 1 teaspoon vanilla extract
- 3 tablespoons solidified coconut oil or grass-fed butter/ghee (plus more for the skillet)
- 4 peaches, sliced
- 6 figs, quartered
Instructions
- Preheat the oven to 350ºF. Lightly brush the bottom of a cast iron skillet or 8” square glass baking pan with a little coconut oil (or butter).
- Add the sunflower seeds, shredded coconut, cassava flour, coconut sugar, spices and salt. Pulse until well mixed, but with little bits of the seeds still visible. Add the vanilla extract and solidified coconut oil and pulse a few times until the mixture is clumpy and crumbly. You can add a small amount of liquid (melted oil or water), if the mixture is too dry to crumble, more cassava flour if it’s too wet.
- Place the sliced peaches and figs into the greased skillet (or pan), evenly sprinkle the crumble mixture over top and bake until the crumble topping is golden brown, the fruit is soft and there is lots of juice from the fruit, about 15-20 minutes. Let cool slightly and serve. You can add just a little more shredded coconut, if you’d like and top with a scoop or two of your favorite dairy-free ice cream.
Notes
If your coconut oil is in a liquid state, measure out the 3 tablespoons and place into a dish in the freezer until you are ready to use. Then roughly chop before adding to the food processor.
See above within the post for alternative and substitution ideas for the crumble and the filling.
About BethManos Brickey
Beth Manos Brickey is the face and force behind Tasty Yummies, a top lifestyle destination for readers with a wide range of dietary challenges who want to feel good, take control of their health and eat well. Bringing personal experience, knowledge, empathy and humor to the goal of living and eating well with intolerances and allergies, Beth is a firm believer in the power of foods that heal. An adventurer, an artist and a yoga instructor, Beth is the best kind of teacher, one who inspires you, and then shows you how.
You can also join Beth at her monthly community-centric yoga class and gluten-free potlucks, Yoga & Yummies, in Southern California or at one of her gluten-free retreats, with Wild Spirit Retreats. These gatherings combine the wonders of travel with the opportunity to refresh the spirit, blending movement, cooking, ritual and adventure.
Follow Beth of Tasty Yummies on Instagram, Pinterest and Facebook and check out her website full of healthy recipes.
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