Delicious grain free (and gluten free) nectarine-blueberry crumble

I had nectarines that were ripe and we couldn't eat them fast enough! I made this crumble - think crisp only better.

5 nectarines sliced
1 C. fresh or frozen blueberries
1/4 C. sugar
2 C. almond meal/flour (I know this can be expensive. I buy it at Trader Joe's and it's pretty reasonable there)
1/2 C. sugar
1/2 t. salt
1 t. vanilla
1 t. cinnamon
1/2 t. nutmeg
1/4 C. melted butter

Put the fruit in an 8 inch square baking dish. Sprinkle with the 1/4 C. of sugar. Mix the rest of the ingredients together and crumble over the fruit. Bake at 350 degrees for 30 minutes covered (I used aluminum foil). Then remove foil and bake another 20-30 minutes until the topping is lightly browned.

The kids and I ate it last night warm and loved it! This morning everyone had another dish cold and I ate mine with plain yogurt on top. Yum!

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Gluten free Holiday Blossom Cookies

I modified this recipe from a full gluten version and they turned out beautifully! You can use the alternate ingredients to make them vegan (dairy and egg free) if you like.

Preheat oven to 350°

1/2 C softened organic butter (or vegan substitute)
1 C organic granulated sugar
1 large organic egg (or 1 T. ground flax seed mixed with 3 T. warm water)
1 1/2 t vanilla ext.
1 C sorghum flour (or any other blend of GF flours)
1/3 C coconut flour
1/3 C almond meal/flour
1/3 C potato starch
1/2 t baking soda
1/4 t salt
2 T organic milk (or soy, rice, almond milk....whatever your preference is)
sugar for rolling the cookies in
organic, fair-trade chocolate (I used the Theo holiday chocolate - peppermint bars)

Cream the softened butter, sugar, egg and vanilla ext. in a large mixing bowl until well mixed. In a separate bowl mix flours, baking soda, and salt together and then add dry ingredients slowly to butter mixture and stir until well blended. Shape the dough into one inch balls and roll in sugar.

We used a blend of organic sugar and a little red sugar (I don't like to use much food color, so we just used a little bit to add some color). :-)

 

Make sure to roll them around good so they are well coated with the sugar. Then place them on an ungreased cookie sheet.

Break up your chocolate bar and press a piece into the middle of each cookie. My son wanted to try some without chocolate (he doesn't like it...how can that be?), and he wanted to make some really small ones too.





Bake for 8 - 10 minutes until cookies are lightly browned and set. Let them cool for a few minutes on the cookie sheet and then transfer to a cooling rack. When they are all the way cooled and you and your children have stuffed yourself full of as many cookies as you can handle - place the rest of the cookies in an airtight container and put them in the freezer ( I personally like to reuse my large sized yogurt containers). I like to freeze any gluten free baked goods that are not going to be eaten right away....they keep much better this way.

Here is the finished product! Yum!