Recently, we had dinner at our friend's home and we brought dessert. My girlfriend is highly gluten intolerant so I took this upon myself as a challenge. Of course, I'm a terrible friend and ran out of time and had to throw something together at the last minute, cuz that's how I roll. Thankfully, she doesn't hold that against me.
Of course, as everyone knows: there's gluten in everything! What in the heck was I going to come up with in 2 hours that wouldn't make her ill for days?? This sounded like a job for Pinterest. I perused a few GF recipes and decided on this variation of a few.
After a tiny bit of stress about the cross-contamination of my quick oats in processing, I remembered that I had purchased some Bob's Red Mill steel cut oats a while back and crossed my fingers that it was good to go...and it was!
I actually really enjoyed the texture of the steel cut oats as the topping for this and I tossed a bit (about 2T) of GF granola on top just for prettiness.
There's nothing in this dessert that would make it taste any different from your typical apple crisp so don't be afraid to try it! It came together so quickly, too!
Ingredients:
3-4 large Granny Smith apples (really any apples would work, I just like the tartness of GS), peeled and diced
2-3 fresh peaches, peeled and diced
2 tsp sugar
1 tsp cornstarch
4 tsp cinnamon, divided
1/4 tsp ground nutmeg
3/4 cup almond meal
3/4 cup certified gluten free steel cut or regular oats
1/4 cup light brown sugar
2T coconut oil (the room temperature cold coconut oil; in it's "hardened" state)
Preparation:
Preheat oven to 350°.
In a large bowl, combine apples, peaches, sugar, cornstarch, 2 tsp cinnamon and nutmeg. Toss to coat fruit.
Coat a pie plate or other baking dish with nonstick spray and add fruit.
In a separate bowl, add almond meal, oats, brown sugar, the rest of the cinnamon, and the coconut oil and mix by hand until crumbly.
Bake for about 45-50 minutes until browned.
Remove from oven and serve warm or at room temperature. Enjoy!
Nutrition:
Serves 8
Calories 249 / Carbs 35g / Fat 9g / Protein 5g / Fiber 6g / Sodium 0mg
Of course, as everyone knows: there's gluten in everything! What in the heck was I going to come up with in 2 hours that wouldn't make her ill for days?? This sounded like a job for Pinterest. I perused a few GF recipes and decided on this variation of a few.
After a tiny bit of stress about the cross-contamination of my quick oats in processing, I remembered that I had purchased some Bob's Red Mill steel cut oats a while back and crossed my fingers that it was good to go...and it was!
I actually really enjoyed the texture of the steel cut oats as the topping for this and I tossed a bit (about 2T) of GF granola on top just for prettiness.
There's nothing in this dessert that would make it taste any different from your typical apple crisp so don't be afraid to try it! It came together so quickly, too!
Ingredients:
3-4 large Granny Smith apples (really any apples would work, I just like the tartness of GS), peeled and diced
2-3 fresh peaches, peeled and diced
2 tsp sugar
1 tsp cornstarch
4 tsp cinnamon, divided
1/4 tsp ground nutmeg
3/4 cup almond meal
3/4 cup certified gluten free steel cut or regular oats
1/4 cup light brown sugar
2T coconut oil (the room temperature cold coconut oil; in it's "hardened" state)
Preparation:
Preheat oven to 350°.
In a large bowl, combine apples, peaches, sugar, cornstarch, 2 tsp cinnamon and nutmeg. Toss to coat fruit.
Coat a pie plate or other baking dish with nonstick spray and add fruit.
In a separate bowl, add almond meal, oats, brown sugar, the rest of the cinnamon, and the coconut oil and mix by hand until crumbly.
Cover the fruit with the crumb topping.
Bake for about 45-50 minutes until browned.
Remove from oven and serve warm or at room temperature. Enjoy!
Nutrition:
Serves 8
Calories 249 / Carbs 35g / Fat 9g / Protein 5g / Fiber 6g / Sodium 0mg
No comments:
Post a Comment
I would love to hear from you!