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Summer Peach Blueberry Crisp (Paleo)

Summer Peach Blueberry Crisp (Paleo)

I bought peaches too early and this Summer Peach Blueberry Cobbler was the answer. My husband was right. “Don’t buy those, June is too soon. They look great but they will not ripen.” He was right. We had a whole case of beautiful looking, organic peaches in mid June. After trying to eat one or two, we gave up. The skins were dehydrated and showing mold. The flesh had great flavor but was so hard the pits couldn’t be separated out. We tried putting them in paper bags to ripen, no go. I couldn’t bare to toss them all out. After perusing recipes from several favorite sources, this is the amalgam I came up with, and it’s delicious!

Peaches and blueberries are problem solvers in my pediatric nutrition practice too. Obvious benefits are antioxidants and vitamins, but I like to find healthful, non-sugary carbohydrate sources that picky eaters will enjoy (besides cheese crackers, bread, sugary granola bars, etc). If your kids won’t touch the fresh fruit, this is a good recipe to try. Blueberries are a low FODMAPs fruit, meaning kids with gas, bloating, FPIES, or reflux may do okay with them. And, both peaches and blueberries are “legal” on the Specific Carbohydrate Diet, meaning that they are easy to digest in the upper small intestine, where Candida and other disruptive microbes don’t like to hang out. These fruits won’t feed yeast or dysbiosis much if at all. When both are cooked as in this recipe, they become even more digestible.

Summer Peach Blueberry Cobbler (Paleo)
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A luscious summer treat without all the sugar and junk. Amazing warm out of the oven with some coconut whipped cream or dairy free ice cream option like Coconut Bliss Vanilla. If your peaches are too firm for eating, cooking them slightly and then baking as is done in this recipe solves the problem. The fruit becomes sweeter and texture-perfect.
Servings Prep Time
8 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
25 minutes
Summer Peach Blueberry Cobbler (Paleo)
Print Recipe
A luscious summer treat without all the sugar and junk. Amazing warm out of the oven with some coconut whipped cream or dairy free ice cream option like Coconut Bliss Vanilla. If your peaches are too firm for eating, cooking them slightly and then baking as is done in this recipe solves the problem. The fruit becomes sweeter and texture-perfect.
Servings Prep Time
8 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. Rinse blueberries and remove any stems. Set aside. Grease a 9 x 12 glass baking dish with butter, ghee or coconut oil. Heat oven to 350.
  2. Skin and pit the peaches, and cut them into chunks. You can skin peaches via one of two ways: Blanching (skin pulls off easily) or, by peeling the skin off the raw fruit with a sharp knife. To blanche and skin peaches, follow these steps: https://www.wikihow.com/Blanch-Peaches Be sure to remove pits.
  3. Add water and honey to a pot, place over medium heat and stir to blend together evenly. Add just the peaches. Cook on medium heat to reach a low simmer, about ten minutes. Let peaches cook long enough to soften the flesh. If already ripe and soft, heat through enough to see a simmer emerge, eg 5 minutes.
  4. Make a space in the center of the pot by clearing the fruit away. Add the arrowroot or tapioca starch, and mix it with the liquid. Continue medium heat and low simmer, and blend starch evenly with the liquid to thicken it. Then stir the peaches til evenly distributed throughout the thickened liquid. Cover and remove from heat.
  5. In a food processor, place the GF oats, pumpkin seeds, almonds, flax meal, coconut sugar, cinnamon, stevia, and salt and process to a coarse powder. Add ghee or coconut oil and pulse again briefly, til evenly blended. Substitute additional nuts (cashew, macadamia, walnut) if you want to omit the oats for full Paleo. If these nuts are unsafe, omit oats and increase almonds, flax meal, and pumpkin seeds to make up the lost volume.
  6. Place cooked peaches and rinsed blueberries in the greased baking dish. Spread topping from food processor generously over all. Bake 25-30 minutes. Top should look golden brown and crisp.
Recipe Notes

For Paleo option, omit gluten free oats and substitute walnuts or macadamia nuts. If these are not safe for your household, simply increase the other topping ingredients to make up volume lost by removing oats.

Canned peaches may work in a pinch, use peaches that have no added sugars or syrup. You'll need two 15 oz cans.

 

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Paleo Tuna Pesto

Paleo Tuna Pesto

Tuna Pesto? It’s a good recipe in a pinch.This recipe comes from a cookbook I was gifted many years ago, of traditional Italian pasta sauces. One of the recipes called for a can of tuna, which sounded awful, until I tried it. It’s delicious. Merging that recipe with a basil pesto – minus the Parmesan and boosted on lemon – produced this recipe below.

Most of us are not eating a lot of tuna these days. But I keep this recipe in my rotation because it is so easy and fast to make, and it’s versatile – it can pair with anything from gluten free pasta (for picky eaters working on transition away from grains) to green beans, cauliflower, on a baked potato, or in a soft tortilla. You can also vary the nut or seed choice; my favorite is raw sprouted pumpkin seeds, but classic walnut or pine nut are wonderful too; raw sunflower seeds work as well. Use unseasoned, raw seeds or nuts for best flavor.

Note: Worcestershire sauce can be tricky to find gluten free, and without stuff like corn syrup – but it is a major piece of the puzzle in this recipe’s flavor. Don’t skip it. Find The Wizard’s brand gluten free, organic, vegan version and keep it on hand for this and other occasions calling for this complex condiment. In the US, Lea & Perrins claims to be GF also.

Paleo Tuna Pesto
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An unexpected variation on the usual pesto! If your family tolerates nuts, try this with walnuts or pine nuts. This recipe suggests enjoying with cooked vegetables, but it is so good that it also works as a crostini spread, packable school lunch dip, in soft tacos, or on pasta.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Paleo Tuna Pesto
Print Recipe
An unexpected variation on the usual pesto! If your family tolerates nuts, try this with walnuts or pine nuts. This recipe suggests enjoying with cooked vegetables, but it is so good that it also works as a crostini spread, packable school lunch dip, in soft tacos, or on pasta.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Start your vegetables: Green beans, cauliflower or Romanesco are delicious with this sauce. Steam, roast, or sear to desired doneness, about 15 minutes. While these are cooking, assemble the sauce.
  2. You will need a food processor or immersion blender to make this sauce. Place half the olive oil in first, then add the drained tuna, sunflower seeds, lemon wedge (washed first), Worcestershire, and herbs. Slowly add the remaining olive oil, and process until smooth.
  3. When buying tuna, look for a product that has these specs
  4. Once blended, here is the consistency you're after. Adjust salt and pepper at this point to your taste
  5. Toss sauce over warmed vegetables and serve.
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