Gluten free Cherry Bake Crumble
Love this pudding because it is naturally gluten free using oats and almond flour and is packed full of good nutrients.
Ingredients: Serves four
2 cups of frozen cherries defrosted
4 tablespoons of honey
2 tablespoons cornstarch
2 tablespoon fresh lemon juice
1 teaspoon lemon peel finely grated
1/2 teaspoon sri lankan ground cinnamon
1 cup of rolled oats
1/2 cup almond flour
1/2 cup flaked almonds
1/3 cup coconut sugar
pinch of sea salt
1/4 cup greek yoghurt
1/4 cup coconut oil
Defrost the cherries at room temperature and place in a mixing bowl, add the honey, cornstarch, lemon peel, lemon juice and cinnamon. Mix well and place in a baking tin or dish.
In a medium bowl add the oats, almond flour, flaked almonds, coconut sugar and pinch of sea salt.
Stir in the greek yoghurt and the coconut oil, keep stirring until well combined and spoon it over the cherry base.
Bake 40 minute 150C / 350F / gas mark 2 or until lightly browned, remove from heat and let rest 10 minutes before serving.
This recipe has developed from a recipe I have been using (recommended among others) as providing quality nutrients helpful in regeneration of the myelin sheath, degeneration of which is often cited in autoimmune conditions like mine. I think I have mentioned before i’m really not into sugary snacks so I wanted to share this one as it is so nice to have a dessert which is tasty and healthful at the same time.