endless summer fruit + nut crumble

breakfast, dessert, recipes, treats

Summer officially ends this week. Slow teardrop down my cheek… 

Here in Edinburgh, we have been experiencing unseasonably warm weather leading up to autumn. All of August we enjoyed the seasons best berries, peaches + plums. We had a big bowl on the table and it felt a bit more summery around here. We are topping off our oatmeals, yogurt bowls and leafy salads with delicious additions like grilled peaches and figs and we will continue to do so through the fall with some stewed apples and pears.

For this particular recipe, I was unsure whether to call it a cobbler, a crisp or a crumble because it fits the bill for all. What I love about this recipe is the versatility. You can add whatever fruit you have on hand or is in season.

You can have it for breakfast paired with coffee or topped with a protein-rich Greek yogurt. As a leftover, it can serve as a great on-the-go option as school and work schedules get a bit busier this time of year.

It also makes for a fantastic, and not-too-sweet dessert option. We consistently bring this over to friends with vanilla ice-cream and it is always a hit!

After two rounds of strict AIP since February, I have successfully re-introduced a couple of key foods like eggs, various nuts + gluten-free oats. Win! It makes baking a bit easier and enjoyable. I can have these foods in moderation without feeling crummy. And one tasty way to keep from feeling crummy, is to make this crumble… [nice segue there, eh?]

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Serves: 4-5 Servings

Ingredients

For the topping:
  • 1/2 cup rolled oats
  • 1/3 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup almond milk (or dairy alternative)
  • 1 tbs maple syrup or honey
  • 1/4 tsp fine sea salt
  • 1 tsp cinnamon
  • 1 large egg
  • sliced almonds
For the filling:
  • 3 ripe peaches, cut into slices
  • 2 ripe plums, cut into slices
  • 2 ripe greengage, cut into slices (or extra peach/plum)
  • 1 cup berries of choice (blackberries and blueberries are nice)
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • lemon juice
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Directions

Prep Time:  10 Mins/ Cook Time:  35 Mins / Total Time:  45 Mins

  1. Preheat your oven to 350 F / 170 C.
  2. To prepare the filling, toss the fruit, sweetener, vanilla, and salt together in a large mixing bowl. Drizzle the mixture with lemon juice.
  3. Transfer the fruit filling to a lightly oiled 8 x 8 square baking dish or a glass pie plate.
  4. To make the topping, add all ingredients to a medium sized mixing bowl and mix them together, until you have a clumpy, well-mixed topping.
  5. Dollop (I love that word) all of the topping over the fruit.
  6. If you fancy, sprinkle sliced almonds and/or extra gluten-free on top of crumble.
  7. Bake the crisp for 35 minutes, until fruit is bubbling + the crumble topping is golden.
  8. Serve with yogurt, coconut whipped cream, vanilla ice-cream, or anything you like!

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Notes

  • Leftovers will keep for up to 4 days in an airtight container in the fridge
  • Short on time? Easy to prep ahead of time. Cover in the fridge and pop in the oven before serving

 

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This month, I am looking forward to a similar version with some apple, pears + figs. It is also my favourite time of year to get those pumpkin recipes out! Tell me, what are your fall favourites?
Have a delicious week, x!
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citrus + pomegranate mint salad

breakfast, dessert, holidays, salads, treats

 

I don’t know about you, but when I like something I stick to it.

I can always count on my Oma to have full, juicy bowls of oranges and grapefruits around during Christmas and Easter. Maybe because she knows it is the perfect antidote to all the overindulgence of the holidays. I have fond memories of watching my Papa sit at the kitchen counter helping her to peel all of the membranes from every slice- he hated the white stuff, he was determined, and checked and re-check that every seed was out of the bowl.

This year as we celebrated Easter brunch with friends, I decided to keep the tradition going with a little twist – pomegranate and mint. Best served chilled, it is perfectly sweet and slightly tart, refreshing and very easy to put together.

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This salad is a showstopper, requires very little work and feels like a fancy salad despite it only being four ingredients. It is easy enough to make for yourself for breakfast but also to serve guests. This recipe is AIP (auto immune protocol) compliant, in season (yep, November till July) and packed with nutrients.

  • Grapefruit is extra good for you this time of year with plenty of immune-boosting Vitamin C to help fight off colds, lycopene for glowing skin, and free-radical fighting antioxidants. I eat a grapefruit every day because it is perfect for hitting the metabolism-reset button. Pow!
  • Pomegranates contain high levels of antioxidants that protect against heart disease and cancer. A glass of pure pomegranate juice has more antioxidants than red wine, green tea, blueberries, and cranberries.
  • Mint is a great palate cleanser and promotes digestion. It also soothes stomachs in cases of indigestion or inflammation.

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Ingredients

1 pomegranate

2 large navel oranges
2 pink grapefruits
Fresh mint 

Method

  • Place the pomegranate on a surface that won’t stain. Do not wear white. And follow this link for the easy way to remove pomegranate seeds. When finished, pick out any bits of the white membrane so all that remains in the bowl are seeds and juice.
  • For the oranges and grapefruits, cut a small slice off the top and bottom so the fruit can sit flat on a cutting board. Using a serrated knife, work your way around the fruits to remove all peel. Carefully cut the segments cross-wise or cut around each segment.

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  • Sprinkle pomegranate seeds and fresh mint leaves over the sliced citrus
  • Cover and refrigerate until you are ready to share with your people
  • Slurping up the extra juice at the end is an extra treat

Enjoy! x

 

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Cinnamon Granola with Nuts + Seeds

breakfast, dessert, recipes, snacks

We all need a reason to get up on a wintry morning.

This hearty, subtly sweet, nutty granola is your answer. Scented with coconut and cinnamon and bursting with crunchy almonds, pecans and seeds. Perfect for snacking, storing, atop a smoothie bowl (I chose pumpkin, I think that’s obvious) or on its own with a bit of milk.

Adapted from The Minimalist Baker: Nut + Honey Coconut Granola

INGREDIENTS

Serves: 12

  • 3 cups GF rolled oats
  • 1 cup almonds
  • 1 cup pecans
  • raw pumpkin seeds to top
  • 1/4 tsp of salt
  • 1/2 tbsp ground cinnamon
  • 1/4 tbsp ground nutmeg
  • 1/4 cup coconut oil
  • 1/3 cup honey  or agave nectar
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut *
  • 1/2 cup dried fruit *

 

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METHOD

  • Preheat oven to 340 F or 170 C
  • Mix the oats, cinnamon, nutmeg, salt, and nuts together in a large bowl.
  • In a small saucepan over medium low heat, warm the coconut oil, honey/agave and vanilla extract and pour over the dry ingredients and mix well.
  • Spread the mixture evenly onto a baking sheet(s) and bake for 20-25 minutes, stirring a bit near the halfway point. The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.
  • If you are going to add the shredded coconut*, be sure to add in the last minutes as it will burn easily.
  • Once the granola is visibly browned remove from the baking sheet and into a bowl to let it cool.

 

NOTES

– Place in a container that has an air-tight seal and it should keep for a few weeks.

– This granola is very customizable. Feel free to omit or add any addition spices, oil or nut components.

– Some dried fruit* like raisins or apples would be nice. Be sure to add in the last few minutes of cooking, so they stay soft.

– Serve over a smoothie bowl, greek yogurt, as cereal with your favorite milk or take it on the go as a nutritious and delicious snack on the go.

 

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Grain Free Pumpkin Bread

dessert, recipes, snacks, treats
When the smell of cinnamony, nutmeggy pumpkin bread fills your home, it’s a special kind of nirvana in the nostrils. During these cold, dark and damp winter months in Edinburgh this easy pumpkin bread has won us over, time and time again. This perfectly moist, gluten-free, dairy-free and egg-free pumpkin quick bread is made with high protein almond flour and has no processed or refined sugars.

Ingredients – serves 4

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ cup pureed pumpkin
  • 3 tablespoons honey
  • 1/4 teaspoon vanilla
  • 2 bananas (with a little green, too ripe does not work well for this)

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Method

  1. In a large bowl, combine all dry ingredients; flours, salt, baking soda and spices
  2. In a food processor, combine wet ingredients; pumpkin, honey, vanilla and banana, pulse for 2 minutes
  3. Scoop batter into a mini loaf pan
  4. Bake at 350°F (or 170°C)  for 35-45 minutes
  5. Cool for 20-30 minutes
  6. Take a whiff of pumpkin filling your kitchen, serve warm and share with your people

Notes

  • I have experimented with this recipe a few times. Eggs, no eggs, ‘flax eggs’, gelatin, banana… I opt for the vegan option because mashed banana makes a really nice binder. The texture is just right and it really brings out the pumpkin and spices in this recipe.
  • For another vegan friendly option, substitute the honey with date syrup or agave nectar
  • If you want an extra sweet treat, toss in some raisins and/or dark chocolate chips to the batter before baking
  • For an additional crunch, mix in or top the loaf with your favorite nuts or seeds halfway through baking
  • Coconut flour absorbs anything its mixed with. If your mixture seems a bit dry, stir in some dairy (2 tbs. at a time) of your choice to make a little wetter before putting in your loaf pan

I’m in love with pumpkin and I don’t care who knows it! I have had my share of the stuff for months now; curries, breads, pancakes, stews, breakfast hash… and I don’t plan on stopping.

If you too, are experiencing pumpkin obsession/heaven what is your favorite pumpkin recipe? How do you prefer to prepare winter squash that is in abundance this time of year?

 

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summer peach oven cake

breakfast, recipes, treats

August and festivals, they just go together.

Here in Edinburgh we are celebrating the start of the Fringe Festival, International Festival and the  International Book Festival. The population is said to triple and it is just about impossible to find an available room in the city. It is one big party around here.

August is also one of my favorite times of year in our dear ‘ol Colorado. It has become a family tradition to pack up the car and head to the Palisade Peach Festival to celebrate all things peaches. Attendees sample peach ice cream, peach pie, peach cobbler, peach liquor, peach pancakes, peach jam, peach smoothies and Dad’s favorite, peach salsa. The festival is complete with a peach eating contest, peach cuisine demonstrations, a full parade down main street and one lucky gal is crowned Peach Queen.

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One of the highlights of the trip is to return home with crates of the fuzzy fruit. We would bring back dozens upon dozens of freshly picked peaches for friends and family. This juicy fruit was a part of my growing up and using them in this easy peach oven cake recipe brought back some sweet memories!

I got the idea to try an oven-baked pancake after a post about Swedish Fat Almond Cake from Green Kitchen Stories. This baked pancake called ugnspannkaka or tjockpannkaka, means oven baked pancake or thick pancake. It tastes like a huge pancake and is perfect for sharing. I wanted to try a version of my own, because I think we can all appreciate the simplicity of the recipe and not having to stand at the stove and flip pancakes.

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Sweet: This recipe is sweetened naturally by the warm, juicy peaches, with a hint of nuttiness from the almonds and coconut. We like to top with butter and agave nectar.

Simple: It couldn’t be easier. Whip the ingredients together and throw into the oven.

The pancake will rise during baking, it should be fluffy with a golden outer crust and a soft peachy inside- the perfect summer comfort food.

INGREDIENTS

4 servings

3 peaches, cut into thin slices

1/2 cup milk *your preference, I used coconut milk

1/2 cup gluten free all-purpose flour

3 eggs

2 tbs coconut flour

2 tbs almond meal

1 tbs butter

1 tsp ground cinnamon

1 drop vanilla extract

1 pinch salt

1 pinch ground nutmeg

1 tbs optional sweetener

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METHOD

Preheat oven to 425 degrees F (220 degrees C)

Melt butter in a cast-iron skillet in the preheating oven

Combine peach slices, sweetener, nutmeg and cinnamon in a bowl; gently toss to coat the peaches well. Cut the peaches into bite sized pieces. Set aside.

Beat eggs, milk, flours, almond meal, vanilla extract, salt together in a bowl until batter well-combined but a little lumpy. Pour into skillet.

Top batter with the peach mixture. Place the peaches into the top of the cake. They can be nicely arranged, but feel free to get as many peaches you can into the oven cake.

Bake in preheated oven until set in the middle, about 25 minutes.

Whatever you decide, breakfast, lunch, dessert… Enjoy!

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Palisade Peach Festival 2014

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Oven Baked Porridge with Stone Fruit + Pecans

breakfast, food & drink, recipes

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Sweet and juicy peaches, plums and apricots are some of the many joys of summer. This porridge is sweet and creamy because the fruit literally melts into the oatmeal. Warm and comforting food is not just for the cold, dark, winter months, let’s spread that love around into the summer months as well!

This porridge looks and tastes like a dessert, but it’s so much more! The fruit is full of anti-oxidants. Pecans are high in omega-3 fatty acids to help your brain function and whole grain oats help maintain healthy blood pressure, fight heart disease, and keep your hunger at bay longer than many other breakfast options. I hope you enjoy this simple and delicious recipe as much as I do.

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INGREDIENTS

Serves two

100g porridge oats (300ml boiling water to cook)

2 plums

2 apricots

2 peaches

50g/2oz pecans

2 tbs ground cinnamon, 1 tsp nutmeg + clove

*optional sweetener: honey, agave, date syrup or brown sugar

METHOD

Pre-heat the oven to 200C/400F/gas mark 6 (fan setting)

Place the oats in a bowl with the boiling water and let sit for 10 minutes, until the oats are soft.

While the oats soak, pit and dice the fruit. In a bowl, sprinkle cinnamon, nutmeg and clove over fruit, stir to cover all pieces.

Once the oats are soft and the water is absorbed (drain any extra water) mix the oats with spiced fruit mix and optional sweetener. Stir everything together.

Transfer the mix into small baking pan or oven safe dish. Bake the oatmeal for 25 minutes, until the top is golden in color and any excess liquid has been absorbed. For the last 5 minutes of baking, scatter the pecans across the top.

Spoon into bowls and cover with your milk of choice. I used soy milk and it was mmm mmm good. Feel free to finish it off with any of your favorite toppings- raisins, nuts or seeds, shredded coconut, yogurt or more fruit!

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NOTES

*If you prefer a crispy-crunchy top, bake a wee longer. Mine was quite soft.

*Keep an eye on the pecans, they warm up fast and you don’t want them to burn.

*You can prepare it the night before and leave it in the fridge over night which means an easy morning breakfast.

peace + grace, enjoy your weekend!
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