Here's a good one. I don't think Christine can have this because of the oats but it doesn't have sugar in it! Christine- if you can think of something to substitue for oats you could make this! Maybe beans? Corn flakes- oh, wait... the gluten thing.
Mixed Berry Crisp
6 cups mixed berries (your choice of blackberries, raspberries, blueberries, strawberries... 3 cups strawberries, 2 cups blue berries, and 1 cup raspberries is a good mix)
6 tablespoons tapioca
2 tablespoons maple syrup
Preheat oven to 350 degrees. Wash fruit and drain well. Cut tops off strawberries and halve. If using frozen fruit, leave whole, thaw until separated and drain excess juices well. Transfer to large mixing bowl. Fold in tapioca and drizzle with maple syrup. Gently stir with wooden spoon (wooden got it!?) to mix well. Pour into oiled 8x8 casserole dish.
Topping:
2 cups rolled oats
1/2 cup gluten free flour or whole-wheat pastry flour
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 cup safflower oil (maybe apple sauce would work instead of oil, that's a lot of oil)
3 tablespoons maple syrup
Combine oats, flour, salt and cinnamon in mixing bowl. Combine oil and maple syrup in measuring cup and add to oat mixture. Mix well. Sprinkle topping over berry mix evenly. Bake uncovered for 30 minutes or until fruit juices bubble up around edges or through the cracks. Serve warm with cream, whipped cream or iced cream. Then pay taxes.
3 comments:
Wow, that looks good, but is't maple syrup technically sugar? In fact, I think it's composed of several different sugars. Sorry to burst the health bubble.
Maple syrup comes from maple trees doesn't it?
I think it does come from maple trees. Sorry about the previous explanation; I was thinking in chemistry terms. What I meant is that chemically maple syrup is composed of two different sugars (fructose and glucose), both of which are found in the original source of maple syrup. There's your biochemistry lesson for the day; yea!
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