WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, November 21, 2016

No Mail is Good Mail

This last year I just haven't been great about posting anything. I think because this part of our journey involves me working a lot more outside and admittedly I am just tired out when I find a minute to sit.


I was laying in bed last night thinking about all sorts of great things to post today, and of course once the coffee was brewed and I was sitting in front of the computer I have drawn a complete blank.


Over all I would label Abby stable, and of course while I dream and plan and hope that she will get better, I am also learning to be thankful for stable. It has been about 1 1/2 years at the new property and we have seen subtle improvements. Patience to see what else may come is tougher for me then for Abby. In the back of my head though I worry. It has been our experience that the first 2 years anywhere tend to be the honeymoon period for her mast cells. As if it takes a couple years for them to assess new exposures to decide whether to react, generally they have started to react and every few years as we watch her start to get worse and we get the itch to move again. We are some of the fortunate, we have figured out food, environment and lifestyle that help her feel her best and allow her to use her good days in her own way to find happiness, and day after day she continues to always surprise us in the small pleasures she reminds us about, the little things we forget as we get older and busier that truly are the most important. The delight she takes in my stories about what our chickens are up to(yep everyone is named like a pet), the good times when she is up to wandering over to the chickens to enjoy their antics. As I find wild foods on the property to forage and bring them in for everyone to learn about and sample. When she has bad days, or bad weeks or even bad months we know we have the tools to power through them, the patience now to know the good days will return. For as gentle and patient as she is I am secretly delighted she has inherited my stubbornness, once she decides on a path she sticks to it, and her path is to preserve her health and create a life that she can learn something new daily to find joy. Pretty special.


I still read medical articles daily and it continues to forge and shape my opinions about what exactly went wrong for Abby's body. I haven't paid as much attention to what is happening in Texas any longer, it is clear this just isn't the best place for rare diseases. One bright spot in Houston is that Baylor does have a Geneticist who is a specialist in EDS so perhaps one day there will be equal passion for Mast Cell disorders and Mito.

Epigenetics, microbiome, mast cells, t cells, mitochondria... each tiny bit is cogged and connected to the next theory. Each time something new is learned about any part of our body, it changes what can be learned about the next. There are still more with Mito that don't have a known gene mutation then do... while some are clearly secondary other's like Abby who have had symptoms from birth aren't as clear cut. There is definitely a huge swing in Medical community to rely on genetic studies only, without a known mutation you are "fine", even when you aren't. The good old muscle biopsy is still relied upon by many(especially non-mito knowledgeable Drs.). It is an interesting and rapidly changing time in medicine, which is good and bad. I cannot help but think "One day you are in, and then one day you are out" (Thank you project runway). It certainly is not improving care for complex patients right now but hoping that it will help and not hinder sooner then later.


There are days I am almost willing to accept that perhaps the Mito Depletion has always been a part of Abby. It would explain all the problems she had as a baby and toddler. Then other days I still think that the problems she had as a baby were a myopathy of her own blend plus Mast cell issues and after years of exposures and not protecting her it took it's toll and caused the Mito Depletion.. Of course either Mast or Mito could explain GI issues or heck, even EDSIII. Her immune system issues are common enough in the Mast, Mito or EDS populations. The kidney issues could be the result of years of ANA from the Mast, or could be the Mito or could have been caused by medication damage even years ago. I could chase my tail in circles daily and often do trying to figure out where to try to unravel the mystery to help her best address what we can to make the biggest positive impact. Then the fact that radically changing her diet and environment has had such a positive impact, if it were just Mito that would not be the case, or would it? We know the keto diet can stop seizures in Mito patients, so that would make the changes we made for Abby as likely, or not? Whether I like it or not she has Mito but if it is secondary it would explain more.. or maybe not. Nothing is certain and that frustrates me. Still too many unknowns. What this journey has taught me that is certain is that as far as chemicals in our homes, our food and our medicines it is true that less is more. The research is out there now showing the negative impact even destructive impact and disease causing impact on our genetics(epigenetics)and our microbiome. I think it will be slow going but I see hope. A lot of cancer centers now offer advice to go organic. To remove many chemical cleaners and scents in the home and used on the body. It has to begin somewhere. Thankfully research is finally starting to uncover the damages we have unintentionally created in our search for progress. I even read a research article the other day that talked about how for certain Mito patients they need more carbohydrates and subsets of the population can show progression if put on a more paleo styled diet.

Off and on we have toyed with the idea of seeing a few new specialists, to flip a few more rocks but we back off and stay focused on staying stable which is something we are fortunate enough to be able to control at least somewhat.


Everyday I thank my lucky stars for my "Momma gut". Had we blindly trusted and treated Abby medically in the way that many Drs. recommended I doubt she would be alive today. The path we opted for was extreme (for us and many would agree)but our gamble paid off. I hate that it did not fix her. I hate that she has to rely on us to care for even many of her very basic needs, but I love that we can and we did make a positive difference for her, we are thankful. Considering what we were facing 5 years ago, the fact that she is stable is a miracle in our book. Each day we continue to strive to improve the quality of her environment, it keeps us moving forward.


Hoping everyone has a very special Thanksgiving this year, our Country has much to celebrate and give thanks for this year more so then ever.








Tuesday, November 15, 2016

Lima Bean Pancakes


Lima bean and sweet potato pancakes, and I am so glad I tried this combination! We are die hard potato pancake fans and I hate to admit it but these might become the preferred! That good.

Crisp on the outside, like a souffle on the inside!


I used to hate lima beans. Then I bought an electric pressure cooker and now lima beans are a favorite around here. They turn out so creamy and buttery in the pressure cooker they are nothing like the grainy horror we were all tortured with as children. Now and then though I overcook a batch and end up with mush. Which means I am always looking for a way to use pureed beans.

Right now it is sweet potato season and if I do things right on Thanksgiving I anticipate a large amount of leftover mashed sweet potato. I am already planning how to stack these pancakes with leftover stuffing, chicken(no turkey here) etc.

The bean's keep the middle creamy and souffle like and we even ate them plain and were impressed. Down the road I may try adding various herbs or making a spicy coconut yogurt sauce to spread on them. We sampled them with pear sauce, thumbs up.

Abby thankfully does fine with white potatoes, but I know many who do not. We are also always looking for ways to deliver protein to Abby since she has limited protein in the foods she tolerates. I suspect you could use any flour since the flour is for thickening more then binding.


1 1/2 cups pureed lima beans
1 cup mashed sweet potato(a few lumps are fine)
2 eggs
1/2 cup homemade gluten free flour
1 teaspoon homemade baking powder
salt


Tropical Traditions coconut oil for cooking.(or safe for you fat or oil)


You may need a touch less flour or more, my batter was thick like thick brownie batter.


Mix all ingredients together. In frying pan add oil and cook as you would potato pancakes. (medium/low heat, since these are thick they do take a bit longer to cook)

Wednesday, October 26, 2016

Garibaldi Fig Biscuits: Gluten free, corn free, soy free, dairy free,


If you can make a pie crust, you can make these!

Sweeter then a "biscuit" but you can skip sprinkling sugar on top for a less sweet treat. These go terrific with tea or coffee and hold together very well.

Abby has always done reasonably well with Made in Nature Figs and they certainly help keep things moving naturally. Many patients that struggle with mast cell issues may not tolerate any dried fruit. You can use whatever dried fruit works for you, I believe these are traditionally made with raisins. Next time I think I will make them with dried blueberries.

Roll them thinner and bake longer for a more "crunchy" treat, our's were a mix of chewy and crisp and we loved them.

DOUGH:

1 cup gluten free flour
2 Tablespoons homemade powdered sugar
1 teaspoon homemade baking powder
1/2 teaspoon guar gum
1/2 teaspoon safe for you salt
6 Tablespoons Tropical Traditions coconut oil
3 Tablespoons cold juice(fresh squeezed orange,lemon, or apple, whatever you have cornfree on hand)
1 Tablespoon ice water
(C&H Organic cane sugar to sprinkle on top if wanted)

FILLING:

1 large egg, lightly beaten
1 1/2 c minced Made In Nature brand figs(or raisins or dried blueberries or dried cranberries)

Preheat oven to 350

Directions
1) line cookie sheets with parchment paper

2)Whisk together the dry ingredients. Cut the coconut oil into the dry ingredients using your fingers, a mixer or a fork, mixing until the dough is crumbly.

3)Drizzle with the orange (lemon or apple)juice and water,mixing until dough holds together and it doesn't seem all dry or crumbly-you've added enough liquid.

4)Divide the dough in 1/2, and shape each 1/2 into a small rectangles

5)Place dough on a lightly floured parchment paper surface. Roll it into a rectangle 10x 14-inches, about a little less than 1/8 -inch thick; the THINNER the better. Don't worry about square edges, you can trim later.

6)Brush dough lightly with some of the beaten egg, then spread 1/2 the surface with 3/4 cup of the figs(or other dried fruit finely minced), pressing them in carefully. Fold dough over raisins(I use the parchment to flip the dough over) and flatten dough again with hand or rolling pin. to about 6x15-inches. Some figs might pop though- that's OK. Cut into squares or rectangles(pizza cutter works great!) and place on parchment lined cookie sheet. Sprinkle with sugar and if you like poke with fork for a pattern.

7)Chill for 15 minutes.

8)Bake for 16-18 minutes. You are looking for golden. We liked these both baked longer for more crunch, and baked less for a more chewy biscuit.

Tuesday, October 25, 2016

Pastry Cream: Gluten Free, Dairy Free, corn free, soy free,




I have been busy around here and neglecting to post. With the holidays right around the corner though I am sneaking back into the kitchen a bit more and hoping to conquer a few new foods for Abby this year. One of the desserts that sounds delicious is boston cream pie and you have to have a good pastry cream recipe for that so I went to search the blog for a pastry cream recipe and realized I had not really made a direct post, so here it is!

What we have found is that if you have a good pastry cream you have endless options. A fruit tart, eclairs, boston cream pie,cake,cupcakes... all those delicious desserts center around pastry cream.

Before our corn free days I cheated with a box mix or with cornstarch... when we went corn free I tried potato starch with mixed results. Tapioca was too slimy! I always avoided flour based creams because with wheat flour if you don't cook it properly it won't be good!

BUT, one of the advantages to baking and cooking with gluten free flours is you don't get that "raw" flour taste if your timing isn't perfect. Pastry cream is now a cake walk for me using our gluten free flour and it turns out great each time! (if you need a thicker cream try increase gf flour by a teaspoon, it doesn't take much).

Thinking this batch of pastry cream is going to make some boston cream pie cupcakes(you can make ganache with cocoa powder or carob powder and coconut milk(mostly the cream of the coconut milk) and it turns out amazing! If for some reason I don't get to making cupcakes I am certain someone in the house will find a bowl of pastry cream better then any pudding for a snack.





Ingredients
1 1/2 cups whole coconut milk(more cream the better!)
1/2 cup C&H organic sugar
1/4 cup homemade gluten free flour
1/4 teaspoon safe for you salt
4 large egg yolks
1 teaspoon homemade vanilla extract




1)Warm the milk: Warm the coconut milk in the saucepan until you start to see steam. It should not be boiling, just nice and toasty hot.

2) In a medium bowl, mix together the sugar, gf flour, and salt. Add the egg yolks and whisk them into the dry ingredients(it will be thick!).

3)Add the hot coconut milk to the egg mixture: Pour a little of the hot coconut milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.

4) Set the pot back over medium heat. Whisk constantly. The pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency remove the pan from heat.

5)Strain the pastry cream(just in case of bits of cooked egg or flour lumps). Stir the vanilla into the pastry cream
Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.

Wednesday, September 7, 2016

Sweet Potato Snack Cake- gluten free, dairy free, soy free, corn free



As the rest of the world kicks of "pumpkin everything!" season, we bring out the sweet potatoes!

Sweet potatoes do provide a slightly different texture then pumpkin. They tend to be more dense and not quite as magically moist so where with pumpkin you can often cut the fat with sweet potato we find better results with full fat recipes.


This is an easy one, especially if you are like me and boil up and puree a big pot of sweet potatoes and then portion and freeze for baking use all season long.


Sweet Potato Snack Cake:

4 eggs, beaten
2 cups pureed sweet potato(or pumpkin 1 15 ounce can)
1 1/3 cups C&H organic sugar
1 cup grapeseed oil
2 cups all-purpose gluten-free flour
1 teaspoon guar gum
2 teaspoons homemade baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ginger(instead of ginger and cloves you can use cinnamon and nutmeg or any spice blend you tolerate)
1/2 teaspoon cloves
1/2 cup raisins or other favored add-in's.

(I frosted with coconut yogurt icing that reminds us of cream cheese- corn-free powdered sugar,tropical traditions palm shortening, homemade vanilla extract, coconut yogurt)


1) Preheat oven to 350 and grease a 9 by 13 pan.

2) In bowl mix eggs, pureed sweet potato,sugar, oil.

3) To above mixture add flour,guar gum, baking soda, salt, ginger and cloves- mix until everything is well combined.

4) (add raisins or other add in) and pour into 9 by 13 greased pan.

5) Bake for 35-40 minutes .

Wednesday, August 31, 2016

Toasted Coconut Butter Bars


When fall approaches we crave certain foods,with chocolate and peanut butter at the top of the list! Since Abby cannot eat either(lost peanut butter last year)we have searched for sub's. She cannot do seeds either so toasted coconut butter is really the safest(and tastiest!) substitution for her.

These are easy, and delicious! Chewy,sweet, and salty... Not quite peanut butter and not quite chocolate but enough that it brings back nice memories. If we don't compare directly with chocolate or peanut butter it makes an exceptional rich and sweet treat that is pure comfort food! These cut so nice and tidy and would be a great take along dessert.



3/4 cup Tropical Traditions coconut oil
3/4 cup homemade toasted coconut butter
3/4 cup C&H organic sugar
3/4 cup homemade brown sugar
1 1/2 cups all-purpose gluten free flour
1 1/2 cups toasted flattened rice(thin Poha)
1 1/2 teaspoons homemade vanilla extract
2 eggs
1 teaspoons salt(safe for you, we use pink himalayan)

Preheat oven to 325

Line 9 x 13 with parchment paper.

1) In bowl add coconut oil, toasted coconut butter, sugar, brown sugar, salt, vanilla and eggs. Mix until well combined.

2) To above mixture mix in flour and lastly toasted flattened rice(thin poha or you could use oatmeal if you have it safe)

3) Once combined pat batter into parchment lined 9 x13.(mine was pretty thick)

4) Bake for 20-25 minutes until center is set.

5)Optional: Top with carob frosting. (carob powder, corn free powdered sugar, tropical traditions palm shortening, vanilla extract,salt, coconut milk)

Thursday, August 25, 2016

No Bake Cookie: Chocolate free, peanut butter free,soy and sunflower free, oat free, dairy free, gluten free, corn free!




These were a childhood favorite of Abby's(and Sara and Derek and I!!) and they have been missed. I honestly did not think it would be possible to recreate these safely for her, but they worked!

Over the years I found that thin poha can take the place of oats in many cookie and baked goods recipes. I dry toast the poha(stirring the whole time to avoid burning) in a frying pan until the poha flakes are crisp and lightly golden. I actually like their texture better then oats in many recipes and wish I had known about them years ago!

Abby lost homemade peanut butter with a big bang over a year ago. But, if you toast the coconut flakes and then grind in the high speed blender or food processor and add a healthy dose of salt, it is remarkably similar in many ways to nut butters. It doesn't take much time at all and keeps for a long time(if it lasts that long! )

We are trying carob AGAIN! We think it will end up being what we call a "hit and run food". Meaning that she can eat it now and then but not often. Fingers crossed! We find that a medium roast carob that is complimented with a good dose of salt and vanilla extract mimic's chocolate best.

I really did not think these would work, and honestly, I think I need to tweak the recipe a bit.. I used heaping tablespoons of carob and I think I should have leveled them off, but they still turned out delicious. Next time may add a bit more milk or fewer poha flakes so I get a more fudgy end result. These did not go to waste!

Anything is possible if you are willing to tinker with substitutions.



½ cup Tropical Traditions Coconut oil
2 cups C&H organic granulated sugar
½ cup homemade coconut milk(or milk of your choice, but the fat is a bonus with these)
5 tablespoons medium roast carob powder(Trying frontier brand again-fingers crossed!)
1/2 - 3/4 teaspoon of salt(safe for you)
½ cup Homemade toasted coconut butter(toast dried tropical traditions coconut and grind until you have butter-I also add a bit of salt)
2 teaspoons homemade vanilla extract
3 cups lightly dry toasted thin poha(any international market that carries Indian products with have poha(flattened rice)

DIRECTIONS:
1. Add the first five ingredients (through the salt) to a 4-quart saucepan.

2. Bring to a rapid boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the toasted coconut butter and homemade vanilla extract until smooth, then stir in the toasted poha.

5. Drop by generous spoonful onto parchment-lined baking sheets.

6. Let cool until set, about 30 minutes.

Thursday, August 18, 2016

Fig "Bombs" Abby style (just tapioca flour!)


Just tapioca for a "flour" and we are impressed!


With Derek not tolerating rice flours(or corn or a lot of chemicals)I have been poking around to see how I could adapt some of Abby's favorites to work for Derek as well. He really isn't much of a sweet's guy, but every now and then he does get bitten by the sugar craving.

Tapioca in any form just seems to always agree with everyone in our house. So I have been searching tapioca based recipes and ran across something called a "Chocolate Bomb".. sounds like it was created more for the paleo crowd because besides the chocolate chips there wasn't any sugar called for in the recipe. Sugar is always welcome in cookies around here so gave it a try with adding brown sugar.


Very interesting cookie! Definitely a "different" texture then we are accustomed to, but one we did not mind. Kind of chewy and moist like the whole cookie turned into a giant fig bite! Not bad at all! Next time we may toss in some crushed roasted chickpeas or some shredded coconut or maybe both? For Derek since he tolerates chocolate I will try these with chocolate chips just for him eventually.

2 lightly beaten large eggs
1 1/4 cup tapioca flour(I used Anthony's organic tapioca Flour for these which may or may not be safe for the corn-free,caution!!)
1/3 cup packed homemade brown sugar
1 tsp homemade baking powder
1/2 tsp safe for you salt(we use pink himalayan)
1 cup chopped Made in Nature organic figs(I soaked mine in hot water for 15 minutes and drained first and chopped them small)
1/4 cup melted Tropical Traditions Coconut oil

** optional homemade powdered sugar to roll them in after they are baked.


1) Preheat oven to 450 and line cookie sheet with parchment paper

2) In bowl combine the eggs, tapioca flour, brown sugar, baking powder and salt.

3) mix in figs and then coconut oil.

4)roll into balls and place on cookie sheet(these don't spread much)

5) bake for 6-8 minutes.

6) Optional: while still warm roll in homemade powder sugar.

Monday, August 15, 2016

Blackstrap Molasses Brownies-(gluten free, corn free, dairy free, soy free, color and chemical free, )


No carob, no chocolate and tired of blondies? Molasses. These were surprisingly satisfying! Really as if Gingerbread crossed with a pan of fudgy brownies! Easy too!



1/4 c. Tropical Traditions Coconut Oil
1/3 c.Plantation brand organic Blackstrap molasses
1 c. organic C&H granulated sugar
1/4 c. homemade brown sugar, packed
2 large eggs
1 c. all-purpose gluten free flour
1/2 tsp. salt(safe for you, we use pink himalayan)
1/4 tsp. ground cloves
1 1/2 tsp. ground ginger




1)Preheat oven to 350 F. Line a 8x8 inch baking dish with parchment; set aside.
2)In bowl mix coconut oil, molasses and sugars.
3)Whisk in eggs until combined.
4)Add flour, salt, cloves, and ginger; whisk until just incorporated.
5)Pour/spread into prepared pan.
Bake for 30-35 minutes.

(I dusted with homemade powdered sugar)

Wednesday, August 10, 2016

Coconut and Red Bean Paste Bars


Once again it was time to clean out the freezer and I found a tub of the homemade red bean paste. I had been planning on making just a coconut bar cookie for Abby but figured why not add the bean paste? Sometimes odd combo's don't work out so well, but this time it worked! It had the nice crust with the hint of salt, the custard like red bean paste,an almost caramel layer and the chewy and sweet coconut top. layer.




Crust Ingredients:
1/2 cup Tropical Traditions coconut oil, softened
1/2 cup Organic C&H sugar
1/2 teaspoon safe for you salt
1 cup all-purpose gluten free flour (make your own! As far as I know, none of the store bought are safe for the sensitive)

Filling Ingredients:
2 eggs
1 teaspoon homemade vanilla extract(vanilla beans in potato vodka airtight in the jar for at least 6 months)
1/2 cup homemade brown sugar (To each cup of C&H cane sugar about 1 Tablespoon organic Plantation brand organic blackstrap molasses)
2 Tablespoons all-purpose gluten free flour
1 cup Tropical Traditions shredded(I used their chips!) coconut


1 cup homemade red bean paste(very few store bought brands are free of corn)


Preheat oven to 350

Line 8x8 pan with parchment paper.

1) Combine coconut oil, sugar, gluten free flour for the crust. It will be crumbly. Press into parchment lined pan and bake for 10 minutes.

2) In bowl to make filling combine eggs,brown sugar, vanilla extract, flour and coconut. Put aside.

3) When crust is baked spread 1 cup of the red bean paste on it. Now spread the coconut filling over the top of the bean paste.

4) Bake for 25-30 minutes.

Allow to cool and then cut.

Tuesday, July 19, 2016

Better ThAn you Would Think, Cherry Ketchup! (Thanks Cecelia for the grammar check! :-)



No tomatoes, no beets, and last year she lost red peppers.. it was a ketchup drought around here!

I stumbled across a recipe for cherry ketchup. I was skeptical but figured worse case I could mix it into something else and make bbq sauce or something out of it. But to our surprise, it is really really delicious! It has that nice trifecta of salty,sweet and tangy that makes for a perfect ketchup.

Unfortunately cherries are a "hit and run" food for Abby so this will be just a special treat now and then when she has an empty bucket and minimal flaring. I did see a recipe for blueberry ketchup, and I may give that a try next!

Ingredients

2 1⁄2 lb. organic cherries(frozen work great!)
2-3 peeled and diced organic peaches
1⁄2 cup Braggs apple cider vinegar
1⁄2 cup local honey
1⁄2 cup homemade brown sugar
1 Tablespoon. freshly grated ginger
2 teaspoons pink himalayan salt
2 cloves garlic
1⁄4 teaspoon ground cloves
1/2 teaspoon smoked paprika
2 Tablespoons tamarind puree



Directions:

1)Combine the cherries,peaches,garlic, vinegar, honey, and brown sugar in a saucepan and stir to combine. Bring to a boil then reduce the heat and simmer for 20-30 minutes until the fruit is soft.

2)Remove from the heat and cool some and then purée; return mixture to the saucepan and add the ginger, salt,smoked paprika, cloves, and tamarind. Cook, stirring regularly, for another hour or so, until thickened slightly, it will thicken more when chilled.

Sunday, July 17, 2016

Peach & Pear Bar's(gluten free, corn free, dairy free, chemical free, nut free)



I really like a bar cookie- and mostly because they are easy, they are "kind of cake" and "kind of cookie" and they tend be pretty forgiving to ingredient changes.

The filling on this one makes it a snap! You could mix any safe jam(remember pectin's and citric acids are derived or often tainted with corn) with sliced pears or apples if you can eat them. Since it also only calls for 1 egg it would easy to convert to egg-free with a favored egg substitute.

Abby said the use of the peach preserves plus pear actually made it "more peachy" then normal peach cobbler, I suspect the preserves being cooked down intensified the peach flavor. We were worried the pear might water things down, but it was the opposite!

We use "ginger and clove" exclusively because that is all Abby tolerates, but I could see these being delicious with cinnamon, nutmeg, allspice, or even mace. I was thinking cardamon and ginger too.

Crust and Crumble Topping:
3 cups all-purpose homemade gluten free flour
3/4 teaspoon guar gum(or psyllium husk powder)
1 cup organic C&H granulated sugar
1 teaspoon homemade baking powder(2 parts cream of tartar,1 part baking soda, 1 part tapioca starch)
¼ teaspoon pink himalayan salt(or safe for you)
1 cup Tropical Traditions Coconut Oil
1 egg

Filling:
3 peeled and sliced organic pears(I still rinse and rub with a bit of baking soda and water before peeling)
1 cup peach preserves(I cook down organic peeled peaches with equal amounts of sugar,a bit of tamarind paste,once soft strain extra syrup(save it!)and put the cooked sweetened fruit into freezer safe containers- we use it for jam and the syrup for pancakes and other recipes)
1/2 teaspoon ginger(or more to taste or skip)
1/4 teaspoon cloves(or more to taste or skip)


1) Preheat oven to 350

2) In bowl combine gf flour, sugar, baking powder, salt. Cut in the coconut oil. Add egg and mix well.

3) line an 8 x 8 pan with parchment paper. Press half of the crust/topping mixture into the bottom of pan firmly. Bake for 15 minutes.

4) In bowl combine pear slices and peach preserves. Add and mix in ginger and clove.

5) When crust comes out of the oven spread pear/mixture over crust. Crumble the remaining crust/topping across the top.

6) Bake in over 40-45 minutes until crumble is golden.

7) serve warm with a scoop of coconut milk ice cream, or chill and cut for bars.
 
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