Saturday, June 11, 2016
My love of local fruits and vegetables in well known but my recent visit to the land of "gluten free" is a new novelty. I have had a couple of colossal failures (leaving me with deserts that taste like school paste) and a couple of very cool successes (I am I love with those peanut butter cookies.....so much so that I baked a batch and packed them in my hubby's suitcase last week as a treat).
I have found that my biggest challenge with the whole gluten free recommendation has been breads (God help me! Being Croatian it's like telling me not to breathe). The second challenge is desserts so this recipe is absolutely perfect.
4 c chopped fruit (stone fruit) or berries dusted with tapioca flour
2 c almond flour
1/2 c coconut oil
1/4 c sweetener (stevia or brown sugar)
A couple of dashes of cinnamon
Zest of one lemon
Preheat oven at 375. Pour chopped fruit I to greased 8 x 8 pan. Mix flour, oil, lemon zest and sweetener (go easy if you use stevia which can be a bit over powering - I prefer agave or plain brown sugar) adjust the flour so that the mixture looks crumbly. Sprinkle over the fruit and dash a bit of cinnamon and bake for 30 minutes or until bubbly.