Fruit Crumble (Gluten-free)

I would choose a fruit crumble over a cake every time. I almost called this recipe peach crumble because I usually make it with peaches from my wonderful peach tree. But you can make it with any kind of fruit or fruit combinations. Sometimes I add walnuts or pecans to it. The trick to this sinfully satisfying dessert is the butter, which makes it rich and extra-delicious. If you want a vegan version, you can use coconut oil instead of butter. This is a super treat for diabetics and people with gluten sensitivity. I love it because it feels like eating pie but it’s much easier to do than making gluten-free pie crusts.

Ingredients

5 c. fresh or previously frozen fruit (thaw for recipe)

2 tbsp. honey

2 c. brown rice flour

2 c. rolled oats

¼ c. honey combined with ¼ c. maple syrup (more if you need it sweeter)

1 tsp. cinnamon

½ tsp. nutmeg

1¼ c. butter (or coconut oil or combination of both)

Directions

Preheat the oven to 350˚. Prepare the fruit (chopping, peeling, or whatever – depending on the kind of fruit) and combine it with the 2 tbsp. of honey. Set the fruit aside.

In a separate bowl combine the rice flour, oats, cinnamon, and nutmeg. Add the honey and maple syrup combination and blend it in. Using a knife or pastry cutter, cut in the butter (or coconut oil) until it is mixed well into the dry ingredients and the consistency becomes crumbly.

Grease an oblong baking dish (approximately 9 x 13). Press half of the crumble mixture into the bottom of the baking dish. Spread the fruit evenly over the crumble, then spread the other half of the crumble over the fruit.

Bake uncovered at 350˚ for 30-40 minutes or until the top is golden and the fruit is bubbly. Different fruit will take different amounts of time to bake all the way.

This basic recipe works for many combinations of fruit, such as apples, pears, peaches, plums, and berries. Mix it up and enjoy.

Eat well, be well, live deliciously!

Egg, Cheese, and Veg Breakfast Muffins

I like to make these breakfast egg-muffins in advance and freeze them. They keep quite well frozen, and when defrosted later they are a super-easy breakfast that requires no preparation. I made these the last time all my adult-children came home and they loved them. I was able to produce a delicious, complex breakfast without spending any time in the kitchen, so I could visit with my children instead of having to cook. My daughter called me the following week to ask for the recipe. Here it is.

Ingredients

4 eggs

¼ cup sour cream

2 tbsp. coconut flour

2 tbsp. brown rice flour

¼ tsp. sea salt

¼ tsp. baking powder

¼ tsp. onion powder

¼ tsp. black pepper

½ cup smoked cheddar cheese grated

¾ cup vegetables – my preferred combination is finely chopped zucchini, red peppers, chives, parsley, and one clove of crushed garlic

Basil – either 2 tbsp. chopped fresh or 1 tsp. dried

Directions

Preheat the oven to 375°. Chop the vegetables, combine them with the herbs, and steam them until soft by placing them in a pan with a few tbsp. of water or vegetable broth.

Blend the eggs and sour cream together. Add the cheese, coconut flour, brown rice flour, salt, and baking powder. Use a slotted spoon to add the vegetable-herb mixture without adding the cooking water (which would make the batter too wet). Stir everything well.

Pour the batter evenly into muffin cups. Bake for 15-18 minutes or until slightly browned and solid. Alternatively, pour the batter into a greased baking dish, bake for 20-25 minutes or until done. A knife should come out clean and the top should be lightly browned when they are done. If you bake the recipe in a baking dish, wait a few minutes for it to cool down and set, then cut it into squares.

I don’t like wrestling with muffin cups so I always make this in a baking dish. I usually triple the recipe, bake it in an oblong baking dish, and cut it into squares when it has cooled a bit. If you triple the recipe and bake it in an oblong dish then it will take about 40 minutes to bake. Since I always seem to make this recipe in advance, I wait for it to cool completely, cut it into squares, and freeze the squares. Later, when the squares are defrosted, I warm them back up in the oven before serving. To go with the egg-muffins, I usually roast a tray of chopped potatoes (in squares of about one-inch) and freeze them in advance too. The egg-muffins and potatoes make a lovely breakfast combo.

  

Eat well, be well, live deliciously!