Happy 4th of July!!
I’m moving at fast speed trying to get ready for my trip. I’m blogging away, getting work done for a presentation I have to give in Germany and trying to cook and bake so my family have meals while I’m gone. So with all that said, I have to apologize in advance if my blogs seem short. I have 11 of them to write in just a couple of days. Ahhhhh!!
I’m so excited for my trip since I have never been to Europe. I’m just crossing my fingers that there are not any fog delays in San Francisco. They only gave me an hour between flights! Eck!!! .
Today I have a wonderful spring recipe for you that I made for the Holiday Recipe Club. Our choices of food to use were blueberries, whip cream or barbecue sauce. I chose to use Blueberries! You know I just love my fruit!!
This crisp is simply delicious and guilt-free! I love how sweet the peaches are in it. I made oatmeal the other day and used peaches and blueberries and I just feel in love with the combination, that I had to make crisp with it. Fruit crisps are one of my favorite desserts. I’ll take any kind of fruit crisp any day!
For the fruit I decided to use honey instead of sugar. The honey really compliments the fruit. Not intentionally, but I made this crisp gluten-free. Instead of flour I used gluten-free oat flour which is oatmeal ground up into flour. There’s also no butter in the recipe, I used melted coconut oil. This is truly a guilt-free crisp that comes in at 150 calorie a serving, which is a big size, my guess is about a heaping cups worth.
Besides eating the crisp plain, I decided to use it as a topping on my yogurt. Now normally I keep my crisps, I’m kind of greedy that way, but I decided to take it into work. I brought it out of the refrigerator at 8 am and by 9am it was pretty much gone. No one took the last piece, which is pretty common in my office. I guess people feel guilty about taking that last piece, so I took it and had it for breakfast the next day! Yum! The longer it sits the sweeter it gets, but I will say it does start to get a little soggy, but still good!
Don’t you just love the colors? The peach colors were gorgeous and well the blueberries, are just blueberries. This was the first time I ever baked peaches before and wow, what a great fruit to bake!!! This is a definite must do again!!
A sweet gluten free crisp made with fresh peaches and blueberries.
- 4 cups peaches, sliced (7 peaches)
- 1 cup blueberries
- 1 tbsp. honey
- 1/4 cup almond meal
- 1/4 cup oat flour
- 1/4 cup oatmeal
- 1 tsp. stevia
- 1/4 tsp. cinnamon
- 1 tbsp. Coconut Oil, melted
- Preheat oven to 350
- Spray an 8x8 baking dish with cooking spray, add peaches and blueberries. Add the honey, give a light stir, set a side.
- In a small bowl, add almond meal, oat flour, oatmeal, stevia and cinnamon. Mix well, add coconut oil and crumble together with a fork or fingers.
- Add the oatmeal topping over top of the mixed fruit.
- Place in oven and bake for 30 -40 minutes, until the top is light golden brown.
Calories per serving: 150.4, Fat: 5.5, Sodium: 1.6, Potassium: 271, Carbs: 24.6, Fiber: 4.1, Sugar: 5.5, Protein: 3.1
Time for me to make dinner and start on my writing my next blog. Oh and I can’t forget I need to make peanut butter!! I have been out, lucky I have some almond butter for a back up!! :)
Happy 4th of July Everyone!!! Oh and don’t forget to check out everyone else’s goodies. I can’t wait to see what they made!!