Two of our daughters have some intense dietary restrictions.
I have a few but nothing like they do.
No soy, no dairy, no gluten, no egg, no tree nuts.
That pretty much leaves dirt and broccoli.
It's hard to do good baked goods and treats.
Over time I've developed some great muffin and cookie recipes but they take approximately 50 ingredients each so I rarely share the recipes.
This morning I was heading over to visit our newest Grandlittle, Remi, and I wanted to take a treat along for his Mom.
I combined several recipes and ended up with this scrumptious, scrumptious berry crisp with only a few ingredients.
I thought I'd share it with you if you're living or cooking the dietary restricted life.
All the Good Stuff Berry Crisp Recipe
In a large bowl toss together:
5 cups of frozen or fresh berries (I used marionberries, wild blueberries and raspberries)
1 tablespoon arrowroot starch
1 tablespoon brown rice flour
1 tablespoon organic cane sugar
Divide evenly between two 8" casserole dishes
In a medium bowl combine:
1/2 cup packed organic brown sugar
1/2 cup organic cane sugar
4 tablespoons brown rice flour
4 tablespoons potato starch
1 cup crunched up GF cornflakes
1 teaspoon cinnamon
1/8 teaspoon salt
Toss in 1/3 cup melted coconut oil until evenly crumbly. (I'm pretty sure crumbly is a word)
Divide topping evenly over berries.
Bake in a 350 degree oven for 25 to 30 minutes until juices are bubbling and topping is medium golden brown
Serve with DF, SF, EF coconut ice cream.
I am trying to hide my little casserole from Mr. Jenny. He keeps trying to eat it.
It's annoying the heck out of me.
This is a yummy treat even for those without diet restrictions.