Strawberries are now popular at farmers’ markets, so I think I can finally make you my favorite gluten-free strawberry and blueberry crunch recipe.
In the “previous era,” I was always asked what to do at dinner parties—especially desserts—when everyone seemed to have different food allergies or dietary preferences. When you cater to gluten-free, dairy-free, paleo, low FODMAP vegetarians… sometimes pure blueberries in a bowl seem to be the only safe option.
But this grain-free crispy recipe actually meets all the above requirements (as long as you don’t put a large scoop of vanilla ice cream on it, like I might have…).
Debris is based on This recipe I have been using it for apples and pears in winter for a long time. Instead of butter, room temperature coconut oil and almond butter allow you to make flour mixtures into lumps.
For the paleo mixture, I used almond flour, coconut shreds and flax flour. If you are not an ancient person, oatmeal can also be a good substitute for flax or some almond flour. It is versatile and can be adapted to any ingredient in your pantry.
‘This is the season of beautiful fresh berries, but you can easily make this strawberry blueberry crisp with frozen fruit. In fact, I used frozen blueberries in this version because they are not yet on the market. Blackberries and raspberries also work well—just use two pints of whatever you find.
Since the berries are juicy and tend to be a bit more on the moist side, I added arrowroot starch to thicken the bottom. If you don’t have it on hand, you can use corn starch or tapioca starch instead. In a pinch, you can omit it and treat the shortbread with a slightly runny nose.
Although this recipe is not sugar-free, it is a perfect low-sugar option when you need snacks but don’t want your hormones to become dizzy.This is what I always recommend to me 4 thoughtful health Customers after Vice Detox Week.
As the world begins to return to normal and summer dinners, you may face the same dietary restrictions again. I hope this all-encompassing crisp recipe will make your menu planning easier.
Read on for this delicious paleo gluten-free strawberry blueberry crunch recipe!
With health and hedonism,
Phoebe
Summer Strawberry-Blueberry Crisp (gluten-free, low FODMAP, paleo, vegan)
This summer mixed berry crisp recipe is versatile and can be adjusted to your preferences or dietary restrictions. I used 1 ½ pint of strawberries and ½ pint of blueberries. If you can’t find fresh ones, freezing works well too! The ingredients are paleo vegetarian, vegetarian, gluten-free and low FODMAP. If you don’t have flax meal, feel free to double the coconut or substitute gluten-free oatmeal (if you don’t mind it’s not grain-free). If you are not dairy-free, coconut oil can replace butter or ghee. have fun!
raw material
-
2
pint
2 cups of mixed berries (strawberries, blueberries or raspberries)
Trimmed -
1
Spoon
Arrowroot starch -
2
teaspoon
Fresh lemon juice -
2
teaspoon
Maple sugar
Instructions
-
Preheat the oven to 350 degrees Fahrenheit.
-
In an 8×8 casserole or equivalent, mix strawberries and blueberries, arrowroot starch, lemon juice, and maple syrup. Arranged into a uniform layer.
-
In a large mixing bowl, mix the ingredients: coconut oil (should be semi-solid), almond butter, almond flour, coconut sugar, flax flour, coconut and sea salt. Use your fingers or fork to break up the breadcrumbs until the mixture turns into pea-sized clumps. Spoon the berries on top-feel free to make a pile in the middle, as some of them will sink into the bubbling sauce.
-
Transfer the baking sheet to the oven and bake until the top is golden brown, about 30 to 40 minutes. Serve hot with plant-based vanilla ice cream or coconut yogurt.
If you did this, tag @phoebelapine and #feedmephoebe-I would love to see it!
