I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.
Never rub another man’s rhubarb. (Jack Nicholson as The Joker, ‘Batman’)
I know I said I wasn’t a fan of sweet breakfasts. But, I make an exception for cold leftover crumble. It’s especially perfect when you’re on the autoimmune protocol and just can’t face another breakfast hash! I imagine it’s a bit like those people who enjoy cold leftover pizza for breakfast. Hey – I don’t judge…
Rhubarb always makes me think of my Dad. He adores rhubarb with its tart taste. And, LM loves it too. This is a good thing because rhubarb is pretty readily available here in Sydney. It marries well with a number of flavours – strawberries, oranges, blueberries, cinnamon, ginger, and – of course – apple.
Over the weekend I experimented a little with making an AIP-friendly crumble. For this wee number, I took a leaf out of the ever-so-wonderful Maggie Beer’s book and used verjuice (the juice of unfermented grapes) as a more gentle acid than the more traditional lemon juice to keep the apples from browning. I was quite pleased with the result!
Now, for you crumble purists out there, this is not the same topping as when you make a flour and butter topping in the traditional way. It’s not even the same as using oats as a substitute. But, for those of us who are gluten-free AND who struggle with oats, too (that would be me!), this recipe offers an alternative that tastes great and gives you the ‘I’m eating a crumble’ feeling. LM gives it his big tick of approval, as well.
On the LM scoring sheet, this one sits at a, ‘You can make this any time. I’ll eat it every day’
- For the fruit filling:
- ¼ cup coconut sugar
- ¼ cup verjuice *
- 50 g coconut oil, melted
- 6 Granny Smith apples, peeled, quartered and cored
- 1 bunch rhubarb (10 - 15 sticks), washed, trimmed and cut into 2 - 3 cm lengths
- For the crumble:
- ½ cup coconut flour
- 1½ cups coconut flakes
- ⅓ cup coconut sugar
- ½ cup coconut oil, melted
- 1 teaspoon ground ginger
- ¼ tsp Salt
- Heat your oven to 180° C/350° F (fan forced)
- Mix your sugar, verjuice and melted coconut oil in a bowl. Cut your apple quarters into thin slices. Add to the verjuice mixture, tossing to combine well. Transfer to your baking dish. Give it a shake to distribute the fruit evenly. Scatter the rhubarb over the apple.
- Bake the apple and rhubarb mixture for 20 - 25 minutes until fruit starts to soften but retains its shape.
- While the fruit is cooking, prepare the crumble topping by mixing your coconut flour, coconut flakes, coconut sugar, coconut oil, ginger and salt in a bowl, stirring until a crumb forms.
- When the fruit is ready, spoon the topping evenly over the top.
- Bake for 20 min or until the topping starts to turn a golden brown.
E N J O Y !
This recipe features in the Phoenix Helix AIP Recipe Roundtable