Farmers Market Fruit Crumble – AIP/Paleo/Vegan/Gluten-Free

I went a little bit overboard the other day while at the farmers market and bought a TON of fruit…  far more than I could reasonably eat before it all went soft and over-ripe.  And in addition to everything I bought (apricots, strawberries, saskatoon berries and blackberries) I also had a bunch of rhubarb in my CSA veggie box.

I was at a little bit of a loss as to what to do with all this fruit, and then I remembered that I had a pot-luck to attend the next day.

Normally, I make savoury contributions to potlucks as there is usually very little that I can eat apart from what I provide.  But this time I decided to make a dessert using all this delicious fruit.

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The fruit I used was everything that I had got from the farmers market – apricots, strawberries, blackberries, saskatoon berries and the rhubarb.  But you could use any fruit you have that is seasonal.  It could also be made with frozen fruit.  Just keep the quantities to 5 cups of assorted fruits or even 5 cups of one single fruit (It would be delicious made with just apples for example).

It was an absolutely delicious crumble – tangy, and not too sweet.

Remember, even though this dessert contains minimal added sugar/sweeteners, fruit still contains a lot of fructose.  The aim on the AIP is to keep your fructose levels under 20g a day.  In addition, sugar in any form is very inflammatory, and for those people with Autoimmune Disorders, this can cause a setback in the healing process, or could even trigger a flare.  Keep desserts and sweet treats like this to a once in a while “treat” rather than an every day indulgence.

This dessert is also made to be shared – it is ideal to make as a dessert when you are having the family over for Sunday lunch, less so as a regular dessert after your meals each day.  Keep the portions small and you should not have too many problems with sugar consumption.

Farmers Market Fruit Crumble

serves 8

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For the fruit filling:

  • 5 cups assorted fresh or frozen fruit (I used 1 cup each of diced apricots, chopped rhubarb, halved strawberries and blackberries and saskatoon berries )  Feel free to use whatever fruit you have available.
  • 1 tbsp tapioca flour or arrowroot starch
  • 2 tbsp pure maple syrup

For the crumble topping:

Preheat the oven to 350°F (175°C).

Mix the fruit together in a bowl and toss with the tapioca flour or arrowroot starch.  Pour into a 9″ square baking dish.  Drizzle the maple syrup over the fruit, aiming to get it as evenly distributed as possible.  If you are using frozen fruit, there is no need to thaw it first.

Put all the ingredients for the crumble topping in a food processor and pulse until it resembles breadcrumbs.  If you do not have a food processor, you can easily do this by hand.  Simply mix all the dry ingredients together and rub the coconut oil into the flours using your fingertips.  Then mix in the vanilla and maple syrup.

Sprinkle the crumble topping over the fruit, aiming to get an even layer.

Bake the crumble in the preheated oven for 30-40 minutes until the fruit is bubbly and the crumble topping is nicely browned.

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This can be served hot, warm or cold depending on preference.  It is even easy to reheat – simply place the crumble in a preheated 350°F (175°C) oven for 10-15 minutes until heated through.

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I like to serve this with whipped coconut cream

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Mmmmmmmm  delicious!

Shared at: Paleo AIP Recipe Roundtable

Coconut Whipped Cream

This is a wonderful topping for any AIP or Paleo desserts.  It is 100% dairy free.

Light and creamy, it really does resemble whipped cream in texture

I use this a lot to top fresh berries as a simple dessert, but I have also used it to top my Choco-Nanacado Mousse and my Avocado-Nana Raspberry Parfait.  It is also wonderful spooned over fresh berries to make a simple dessert or snack.

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Sometimes, just that little bit of creaminess makes all the difference.us

You do need to plan in advance to make this as you need to chill both the bowl and the coconut milk in the fridge.

This cream is made from the thick layer that separates out at the top of the coconut milk when it is stored in the fridge.

If you are using homemade coconut milk, this will happen naturally.

If you are using a can of coconut milk, you will need to ensure that it does not contain any gums or emulsifiers as these will prevent the thick layer from separating.  You also need full fat coconut milk.

Coconut Whipped Cream

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  • 1 batch of homemade coconut milk or 1 can of full fat coconut milk
  • 1 tsp honey or maple syrup (optional)
  • 1/2 tsp alcohol-free vanilla extract or 1/4 tsp vanilla powder (optional)

Place the coconut milk in the fridge for at least 4 hours to chill and to let the thick creamy layer separate out.  At the same time, chill the bowl you intend to mix this in.

Carefully scoop the thick layer off the top of the more watery layer underneath.  The watery layer can be saved to add to smoothies.

If using canned coconut milk, it is easier to open the bottom of the can and pour the watery layer off and then scoop out the thick creamy layer.

Place the coconut cream in the chilled bowl, and add the optional sweetener and vanilla if using it.  Whisk using a hand mixer for 1-2 minutes until light and fluffy.

Chill in the fridge for 1 hour before using.

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Serve spooned over whatever takes your fancy….  it is even good to top coffee (if you have managed to reintroduce it – Coffee is a stage 1 reintroduction).  I also use it on top of a carob hot “chocolate”.

Tapioca Pudding With Blueberry Compote – AIP/Paleo/Vegan

One thing that I really miss with being AIP is rice pudding.  For years, it was my go-to comfort food.  But white rice is not strict AIP.

I was browsing in the grocery store the other day, when I saw some tapioca pearls.  And then it hit me – Tapioca Pudding!

This was a regular dessert on the school lunch menu when I was in Junior School….  Everyone hated it, and called it “Frogs-spawn”.  But I loved it!

I used the tapioca pearls and made a minimally sweetened pudding using coconut milk.  And then, remembering how my Mum used to serve rice pudding with a blob of jam on top, I made a blueberry compote to serve with it.

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This is not an overly sweet dessert, but remember, desserts, even ones like this, should be once in a while treat and not an every day indulgence.  Eating too many sweet treats can cause inflammation levels to rise, and can result in a set-back in the healing process.

Tapioca Pudding with Blueberry Compote

Serves 4

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For the Tapioca Pudding:

  • ⅓ cup small tapioca pearls
  • 1 cup water
  • 1 can full fat coconut milk
  • 2 TBSP pure maple syrup
  • 1 tsp pure vanilla extract
  • pinch of salt

For the Blueberry Compote:

  • 3 cups fresh or frozen blueberries
  • 4 TBSP pure maple syrup
  • 2 TBSP water
  • ½ tsp pure vanilla extract

First make the tapioca pudding.

Put the tapioca pearls in the water and leave to soak for around 1 hour.

After this, put all the pudding ingredients in a small pan with the water and soaked tapioca pearls.  Bring to a simmer, and cook for around 20 min until the pudding is thick and creamy, and the tapioca pearls are opaque.  Stir occasionally to prevent burning.

Divide the cooked pudding between 4 small dishes or jars, cool and then chill in the fridge.

While the pudding is chilling, make the blueberry compote.

Mix 2 cups of blueberries in a pan with the maple syrup, water and vanilla.  Bring to a simmer and cook for 10 minutes, stirring occasionally.  Add the remaining blueberries, and cook for a further 10 minutes.

Allow to cool slightly until warm but not hot.

Top the chilled tapioca pudding with a spoonful of the warm compote and serve.

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The compote recipe will make far more than you need, so store it in the fridge for a few days and use over icecream, waffles, pancakes or anything else that you think it would be good with.  Hint – it is AMAZING with duck breast!  The compote is very concentrated and rich, and a little goes a long way.

Shared at:  Paleo AIP Recipe Roundtable, Full Plate Thursday, Waste Not Want Not Wednesday