The writing of cookbook #2 is well underway. Well, not so much the writing, per se, but the recipe development.
As someone who is fortunate enough to not have to follow a gluten-free diet, I do not eat a strict gluten-free diet. It just so happens that many recipes I make are naturally gluten-free or can be made gluten-free. However, as a dietitian, I should know more about gluten-free cooking and baking. Taking on this gluten-free/almond flour cookbook was a huge step outside my comfort zone. Huge. But I am always…always up for a good challenge.
My pantry is now full of everything from almond flour to tapioca starch to brown rice flour…and everything in between.
Other than 1 or 2 epic failures, the process of developing gluten-free recipes has gone…way, WAY better than expected. Way better. To say I’ve been thrilled with the results would be an understatement.
Outside of actually learning about gluten-free cooking and baking, I’ve also been enjoying the new tastes, textures, and flavors of gluten-free flours, such as almond flour. Unlike other flours, nut flours are incredibly rich and surprisingly versatile. Also, they’re packed with nutrition by way of heart healthy fats, fiber, vitamins, and minerals.
This breakfast crumble has been on my must-make list for ages. Apples, nor pomegranates, are in season, but I was still drawn to making this recipe for breakfast over the weekend. I love the tart crunch both fruits have to offer which are sweetened up with the honey, and made rich with the flavors of coconut oil and almond flour. The tapioca starch helps absorb excess moisture given off from the fruit.
A cup of coffee and a heaping scoop of breakfast crumble makes for another gluten-free recipe success and another weekend made a little sweeter with a delicious, nutritious breakfast…and leftovers for the week ahead
Grain-Free Apple-Pomegranate Breakfast Crumble from Perry’s Plate
3 apples, cored and diced
1 cup pomegranate arils
2 Tbsp honey
juice of 1/2 lemon
1/4 cup tapioca starch
1 tsp cinnamon
1 cup blanched almond flour *
1/4 cup walnuts, chopped
1/4 tsp ground nutmeg
1 Tbsp equivalent stevia, or another dry sweetener, to taste
3 Tbsp melted coconut oil, divided
Preheat oven to 375 degrees F.
Place apples and pomegranate arils in an 8-in x 8-in baking dish. Drizzle with honey and lemon juice; toss well. Sprinkle the tapioca starch and cinnamon over the top and toss to coat.
In a small bowl, whisk together the almond flour, walnuts, nutmeg, and stevia. Stir in the coconut oil and mix well to become a crumbly mixture. Spread the crumble evenly over the fruit. Bake crumble for 25-30 minutes. Serve warm.
Yield: 4 servings
Nutrition Information (per serving): 456 calories; 29.0 g. fat; 0 mg. cholesterol; 13 mg. sodium; 46.3 g. carbohydrate; 7.3 g. fiber; 7.8 g. protein; 26.5 g. sugar
*Thank you to the kind people of Honeyville for producing a great blanched almond flour and their product donation to my cookbook project!
Result: Pomegranate arils are one of the most underused fruits and dishes like this make me thankful for finding new uses for them in cooking and baking. Granted, I could eat pomegranate on its own daily, but the arils adds a fun crunch and tart bite to this morning crumble. It’s hard to believe this is breakfast…not dessert, though it could be either Enjoy!
Hi ho, hi ho…off to work I go.
Be well,Pin It