Monday, March 18, 2013

berry-almond crumble


My gluten-free (GF), dairy-free (DF) pursuit began just over a year ago when I started seeing my wellness doctor.  In an attempt to figure out 15 years of chronic head-to-toe itching, he suggested I abstain from obvious forms of gluten and dairy, in order to give my liver a break and keep those two common allergens from getting in the way of my healing.

I've gone GF before, but only for a few weeks at a time.  Now I'd say I'm 80-90% GF/DF.  Since I'm not celiac, and I don't notice a change in my itching situation when I go a week at 100%, my clean living journey has been gradual, and I'm okay with that.  I now have my go-to brands and products, helpful blogs and websites, and a network of GF and vegan foodie friends who help make the journey more fun. We compare notes, insights, recipes, and symptoms; and we cheer each other on.

One of my favorite phone apps for recipes (often accessed while grocery shopping) is the Whole Foods app.  You can do a search by course, time/budget preference, and dietary need.  It has helped me create some very tasty meals, including sweets!

The GF/DF dessert that has carried me through the winter months (with a nod to summer) is this Raspberry-Almond Crumble.  I use blueberries and raspberries when I make it, and serve it with whipped cream on the side or vanilla ice cream (the coconut or almond milk version) on top.  Oh goodness, it's delicious.

Whether you're living life with wheat or without, you'll like this one. And it's easy.  I'll just tell you, it calls for an 8-inch square baking dish, but please use extra berries and a 9x13-inch baking dish, and maybe (definitely) extra cardamom and maple syrup.  Feel free to share your favorite GF/DF recipes with me.

I will try (almost) anything.

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