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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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Tuna Manchego Souffle

Tuna Manchego Souffle

There’s no reason why kids – any kids – can’t eat good, real food. Adapted from a New York Times recipe, this recipe is modified for allergy by omitting all bovine dairy and all gluten sources. Manchego (sheep’s) cheese is the substitute for stronger Parmesan and Gruyere cheeses. The spice is dropped for kids’ palates here too, by omitting Tabasco and using the milder (and less allergenic) Manchego. The result is a pleasing, easy to eat, nourishing meal that kids with feeding or texture issues can enjoy.

Tuna Manchego Souffle
Print Recipe
Your kids can feel fancy and enjoy a truly nourishing, restorative food in this dish. Use straight-sided ramekins for baking; use four 1.5 cup capacity ramekins for four adult servings, or six 1 cup capacity for six toddler size servings. I find that Manchego cheese from Spain is routinely available at my local Costco.
Servings Prep Time
4-6 Servings 45 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 Servings 45 minutes
Cook Time
20 minutes
Tuna Manchego Souffle
Print Recipe
Your kids can feel fancy and enjoy a truly nourishing, restorative food in this dish. Use straight-sided ramekins for baking; use four 1.5 cup capacity ramekins for four adult servings, or six 1 cup capacity for six toddler size servings. I find that Manchego cheese from Spain is routinely available at my local Costco.
Servings Prep Time
4-6 Servings 45 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 Servings 45 minutes
Cook Time
20 minutes
Ingredients
Servings: Servings
Instructions
  1. Preheat oven to 400 degrees. Using wax paper or paper towel, grease bottoms and sides of your ramekins with ghee. Place them in the refrigerator to chill before baking.
  2. Melt a tablespoon of the ghee in a saucepan, and add onion. Cook on medium heat til softened, 2-3 minutes. Add finely minced tuna and stir til warmed through. Remove it from heat and set aside on a plate or cutting board. Don't let the tuna onion mixture dry out by overheating.
  3. In a 1 quart sauce pan, bring almond and coconut milks to barely a simmer. Remove from heat, cover, and set aside.
  4. Melt 3 tablespoons of the butter in a saucepan and add GF flour blend. Stir rapidly with a wire whisk to smooth, blended texture. Then add warm milk, and whisk rapidly until the mixture is thick and smooth.
  5. Blend the starch (tapioca, potato, or arrowroot) with the water to an even smooth blend in a small cup. Add it to the simmering mixture. Whisk in the mustard, Worcestershire, cayenne, salt and pepper. The mixture should be thick and smooth but not sticky. If it is too thin, remove a half cup of mixture to a small dish and add a half teaspoon more starch. Blend to thicken, then add this back to the pot, and stir steadily on medium high heat until it thickens.
  6. Add egg yolks and continue briskly whisking the mixture for a few seconds, then remove it from heat.
  7. In a mixing bowl, beat egg whites until stiff peaks form. Set aside.
  8. Stir grated cheese into the warm mixture, then add about a third of the beaten egg whites. Stir quickly until well blended. Then add the rest of the egg whites and fold them in gently with a rubber spatula.
  9. Fill chilled souffle dishes to about 3/4 full. Arrange dishes on a baking sheet and place in the oven. Bake 20 minutes, until well puffed and golden brown on top. Serve immediately.
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