Saturday, July 7, 2007

Wheat-free crumble

Inspired by the visit of my lovely gluten-free friend, BB, I have decided to return to one of my past loves...baking. During the visit, we made a batch of gluten-free, decadent chocolate cupcakes (I changed the recipe to make them red velvet!), but were disappointed at the high sugar content in the mix (18 grams). I suddenly was on a mission to find alternative and delish desserts that could accommodate as many food sensitivities as possible.

My love of food was one of the motivations for me to study naturopathic medicine. Originally I was looking into attending The Natural Gourmet School in New York City (as well as studying nutrition at Marymount College in Tarrytown). There is even a distant dream of opening a bakery (gluten-free treats!), floating around in the back of my head.

The following recipe is still in the works, as I'd like to create a sugar-free version (using maple syrup or agave), but it's so good, I had to share. Since it uses oatmeal, it is not entirely gluten-free (perhaps I will experiment with oat bran, instead), but it is wheat-free. I am using Bob's Red Mill all-purpose baking flour (which is not included in the anti-inflammatory diet because it uses potato flour), but in the next few months I will research different blends of g-f flours an share the results with you all.

If any of you try the recipe making special dietary substitutions of your own (subbing soy for butter; agave, maple syrup or honey for brown sugar, etc.), please let me know the proportions and how it turned out!

Yummy Wheat-free Berry Crumble

Preheat oven to 325.

1 pint blueberries
1 pint raspberries
2 nectarines (or peaches), peeled and sliced
1/2 tsp cinnamon
1 TBSP gluten-free flour
big squeeze of lime juice

Mix filling ingredients gently. Set aside.

1c gluten free flour
1/2 c uncooked oatmeal
1/2 c packed dark brown sugar (can substitute maple syrup or honey, but I don't know proportions)
1/2 tsp cinnamon
8 TBSP butter, chilled & cut in small pieces (can use soy or other non-dairy derived margarine)
1/2-1c chopped nuts (almonds, walnuts or pecans) - OPTIONAL

Mix 1st four crumble ingredients, using hands & pastry cutter to then incorporate butter. Add chopped nuts, unless you are allergic, of course.

Pour filling into gratin dish. Spread crumble on top. Bake in 325 oven for 30-40 minutes, or until crumble is toasted and berries are hot! Use a baking sheet under the gratin dish while baking, as the berry mixture can bubble over and mess up your boyfriend's oven.

Serve warm. Can top with your favorite ice cream, creme fraiche, or for the lactose intolerant, soy ice cream, rice dream or my personal favorite...Larry & Luna's Coconut Bliss! (Email them requesting their product at a Whole Foods or other natural grocery near you!!!!)

1 comment:

  1. There is a lot of controversy regarding agave–is it better than sugar? no better than high fructose corn syrup? I am having a hard time finding good research online. I like that less is used because it is so much sweeter than sugar. I like that it contains inulins, which is food for our good gut bugs. I don't like that the majority of information online is from retail sites. I haven't tried cooking with stevia, but I've heard it's a good sugar substitute in certain situations. The jury is still out...