We are going over to a friend's house, Andrew and Amanda's, and they are cooking veggie chili. I wanted to bring a dessert, or something sweet, as I have a tendency to love dessert.
All recipes come from somewhere and this one is no different. I looked at Gluten-free Goddess, Gluten-free Girl and the Chef, and Tasty Eats at Home. All are great for different reasons. Here's what I've discovered about myself though: I'm a lazy chef.
There, I've said it. I would like to be vegan and grind my own flour, but I have a full-time job. And I like eggs, butter, and honey WAY too much. I'm not even vegetarian. Maybe it would help with my other digestive issues if I was, but right now, I still want to eat things like bacon-wrapped jalapenos with cream cheese every once in awhile, especially during football season.
Here's what you'll need:
Preheat to 350 degrees.
Mix in bowl:
1 pint blueberries
1 pint sliced peaches
2 T tapioca flour
juice from 1/2 lemon (or lime)
1/4 tsp cinnamon
2 T agave (or brown sugar)
pinch of nutmeg or salt
Place in lightly greased pie dish. I used a ceramic 9 inch.
For topping:
1 c certified gluten-free oats
1/2 c almond flour
1/2 c brown sugar
1/2 c gluten-free pancake mix
1 1/2 tsp cinnamon
4 T butter, well-chilled and thinly sliced
Rub together until toppings form little balls and stick together.
Add:
1/2 c chocolate chips
Place on mixed fruit filling. Drizzle 1 T agave on top.
Bake for 40-45 minutes--until fruit is soft and topping is browned. Let cool on wire rack while putting away dishes and cleaning up dinner, then dish up when warm.
Serve with vanilla frozen yoghurt if you like. Or, just eat it.
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