Sugar-free grain-free fruit crumble

I seem to be cooking far more frequently than I’m posting, and as a result I have a bit of a back-log of recipes! Thankfully, I have been taking notes, so I don’t have to try to remember what I did from the hundreds of pictures of food I seem to have amassed. So, here’s a pudding from the archives for you. I know this isn’t a very summery dessert, but it is currently winter elsewhere, so this is one for my Southern-hemisphere followers!

Ingredients:
2 nectarines, sliced
2 small bananas, sliced
1/2 tsp vanilla powder
1 tsp baharat spice mix (or use 1/2 tsp nutmeg & 1/2 tsp cinnamon)
Pinch of salt
50 g butter, cubed

For the crumble topping
50 g coconut flour
25 g almond flour
40 g butter
40 g pecans, crushed
Pinch of salt

Pre-heat the oven to 160°C (fan).

Place the fruit into an oven-proof dish, sprinkle over the spices, vanilla and salt, and mix. Place the cubed butter around the fruit.

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Now prepare the crumble topping. Mix the flours and together in a bowl and add the butter. Rub the butter in with your fingers until the mixture resembles coarse breadcrumbs, and mix in the pecans. Spread the crumble over the fruit.

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Bake in the oven for approximately 25 minutes, or until the crumble is golden. Serve with lashings of double cream!

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LCHF coconut flour scones

I’ve been doing some baking experiments with coconut flour, starting by adapting wheat flour recipes. It has been a bit of learning curve! Some things I have learnt about coconut flour:

  • It is very thirsty!! If you’re replacing wheat flour with coconut flour, you need to increase the wet ingredients at least two-fold to get the same consistency (or use about a third to half the quantity of coconut flour).
  • It needs a binding agent – I’ve been using xanthan gum (as well as eggs), but you could use psyllium husks or ground flax seeds.
  • Cooking times are a bit iffy. I find it best to start on a lower temperature, then there is less risk of burning.
  • If the bake turns out too dense you probably haven’t used enough liquid.
  • There is no gluten, so you can usually mix away to your heart’s content!

This is my first attempt at scones. I figured they are usually not sweet, so an un-sweetened coconut flour version would not stray too far from the original recipe!

Makes 8 small scones

Ingredients:
50 g coconut flour
15 g butter
100 g creme fraiche (or sour cream)
50 ml milk (roughly)
1/4 tsp salt
1/2 tsp cream of tartar
1/4 tsp bicarbonate of soda
1/4 tsp xanthan gum

Pre-heat the oven to 170°C.

Mix together all of the dry ingredients. Add the butter and rub it into the flour mixture until you get a breadcrumb consistency.

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Add the creme fraiche and mix together, the resulting mixture will be like crumble. Add enough milk so that the mixture comes together into a sticky dough (I used 50 ml, but you may need more or less). Pat the dough out onto a coconut-floured surface (or you could use a rolling pin) until it is about 1 cm thick.

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Use a small round cutter to cut out as many scones as you can. Unlike wheat flour scones, you can re-work and re-roll the dough as much as you need to. Place the scones on a lined baking tray and brush the tops with an egg wash.

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Bake in the oven for 10-15 minutes, or until the scones have risen and are slightly firm to the touch (if they aren’t cooked they will sizzle when you press down on them).

Serve with a mixture of strawberries and extra-thick/clotted cream (and a cup of tea).

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