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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No-sugar-no-grain banana & pecan cream tartlets

Well I can’t believe it has taken me this long to realise how sweet bananas actually are (thanks for awakening the taste buds, LCHF). Certainly, no sugar is required for this satisfying pud!

Makes two 12cm tartlets

Ingredients:
1 quantity coconut flour pastry
2 small bananas (about 150 g), sliced
30 g pecans
50 g butter
1/2 tsp cinnamon
1/4 tsp nutmeg
100 g double cream whipped with 1/4 tsp vanilla powder

Pre-heat the oven to 180°C.

Roll out the pastry in between two sheets of cling film and line the tart cases. I had a little left over so I made some little biscuits as well. Bake in the oven for 10-15 minutes until the cases are lightly golden.

Meanwhile, prepare the filling. Melt the butter in a frying pan, and add the sliced bananas, pecans, cinnamon and nutmeg. Fry for a few minutes, until the bananas are golden and the pecans are toasted. Set to one side and allow to cool to room temperature.

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Divide the banana mixture between the two tartlets, top with the whipped cream, and decorate with a couple of pecan halves.

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