Monday, June 24, 2013

Egg, Dairy and Gluten Free Blueberry Crumble - Candida Diet friendly

Okay folks. I'm back. 

Well I wasn't gone anywhere. I was just consumed with discussing my daughter's leaky gut and food sensitivities and cooking new recipes for her. 

But my sweet tooth was getting impatient with me baking for her. Baking things I can't eat on the Candida diet like gluten free home-made granola and cornmeal muffins. 

So last night I whipped up this blueberry crumble. Something that could appease both of us and not upset our "diets". 

The base is made with a combination of coconut flour and flax and I used Chia gel as a replacement for the eggs. Worked like a charm. 

The berries are a debatable Candida diet item but given there is one cup of berries for the whole recipe I think it should be fine. Unless you plan on sitting down and eating the whole thing in one sitting. Which I must admit I was tempted to do. It was that good.
I sweetened the topping with a small amount of Xylitol and it was plenty sweet for me. I try to use Xylitol in extreme moderation and stick to Stevia 95% of the time but this was calling for some "sugar". 

Overall a great recipe that is quick to throw together and it safe for many different low-carb and food sensitivity diets. 

Next time I'm going to make a batch of vanilla bean coconut ice in my new ice cream maker to go on top.......................

Blueberry Crumble - Low Carb and Grain Free

by MamaChanty
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: bake dessert candida-diet friendly gluten-free low-carb paleo sugar-free wheat belly vegan almond flour canned coconut milk coconut flour blueberries
Ingredients (9 slices)
    • 1/3 cup organic coconut flour
    • 1/3 cup ground golden flax (I grind mine in the coffee grinder and keep in fridge)
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • 1 tsp vanilla extract
    • 1/2 cup unsweetened milk (I used almond milk)
    • 1/2 cup canned full fat coconut milk
    • 2 Tbsp Chia gel (1/2 Tbsp ground Chia with 1 1/2 Tbsp water)
    • 10 drops liquid Stevia
    Blueberry Fillings
    • 1 cup fresh blueberries
    • 1 Tbsp lemon juice
    Coconut Crumble Topping
    • 1/4 cup blanched almond flour
    • 1 1/2 Tbsp organic coconut flour
    • 2 Tbsp Xylitol
    • 2 Tbsp Butter, cold
    • 1/4 cup unsweetened shredded coconut
    Preheat oven to 325 degrees.
    Greese an 8 x 8 baking dish with butter.
    Combine all dry ingredients.
    Mix together milks, vanilla, chia gel and Stevia.
    Add wet ingredients to dry ingredients.
    Gently combine until fully mixed.
    Let stand for 10 minutes before pouring into baking dish.
    Smooth out top with back of a spoon so it is even.
    Bake base for 10 minutes.
    Blueberry Filling
    Combine blueberries and lemon juice.
    Spread evenly over cake base.
    Coconut crumble topping
    Combine almond flour, coconut flour, coconut and Xylitol.
    Cube butter into small pieces and add to dry ingredients.
    I use my hands to blend the butter into the flour until it is fully combined and crumbling.
    Spread over top of blueberry filling.
    Bake in oven for an additional 20 minutes.
    Remove from oven and let cool before slicing and serving.
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