Apple Crumble is something most people associate with dinner and dessert. I made some last night as a matter of fact. As I was making it I thought these are the perfect ingredients for a delicious and nutritious sugar free breakfast for a winter morning. So I made some extra portions to eat either cold or reheated in the microwave for the morning. This particular apple crumble is gluten free, dairy free and very low in fat. I use cold pressed rapeseed oil. Cold pressed rapeseed oil has the same characteristics as cold pressed olive oil. It has a different flavour though and I prefer to use it instead of olive oil for sweet dishes like this crumble. If you prefer you can use cold pressed olive oil instead.
Today I want to give you an example of how you can spice up my basic dairy and gluten free almond muffin recipe featured in the previous post. This dairy free muffin recipe is for banana and walnut almond muffins. It contains no added fat. It is gluten free because it is made with ground almonds instead of regular flour and with that it fits for people who follow a paleo diet or grain free diet. The only fats in these muffins are those that naturally in the nuts as egg whites (as oppose to the yolk) contain next to no fats at all. Feel free to replace the egg whites with your favourite egg substitute mike flaxseeds and water. I prefer to use egg white because of they add an extra bit of protein to the muffins. This recipe also complies with the diet of the OMS Program.
Almond muffins are probably one of the very first gluten free and no added fat baking recipes I fell in love with. They are super easy to make and taste great. I enjoy them as a snack, a breakfast treat or even a dessert. Baking sweet muffins that I could actually eat, that followed a diet that was both dairy free and gluten free without adding any fats to the actual dough became possible with this recipe.
I love these almond muffins because they are loaded with protein instead of hi-glycemic carbohydrates and the fats in almonds are healthy fats too. As I engage in a lot of exercise I’m always on a lookout for protein rich snacks to help my tissue repair after exercising. As I follow a largely plant based diet I am also interested in protein rich snacks to supplement my meals.
This is a simple, delicious vanilla custard that doesn’t require the traditional egg yolk or cream. It is gluten free and egg free and low in sugar. What’s even better, it can be adjusted to suite people with a soya intolerance by simply switching the soya milk used in this recipe with your dairy milk alternative of your choice. I enjoy this custard with wintery baked fruit desserts as well as with fresh spring and summery fruit such as strawberries or peaches. It is lovely when used as a base for creamy chilled desserts like in the featured ‘peachy fools’ at the end of this post.