Strawberry, nectarine and walnuts bakePosted: March 20, 2015
A confession: I have been looking for gluten free recipes as of late. Apparently, i am gluten intolerant according to my doctor. Considering I am also lactose intolerant, this is making my breakfast more and more difficult. Even muesli *may* be an issue – especially if you live in the country who invented the thing and swears by it. But, one manages to find alternatives and eventually find happiness in dishes like this. For sure there is life beyond gluten…
Strawberry, nectarine and walnuts bake (adapted from a recipe found in the Minimalist Baker blog)
- 4 cups strawberries and nectarines, cut into bite-sized pieces
- 1 cup (app 85g) oats
- 1/2 cup (app 45g) almond meal
- 1/2 cup roughly chopped pecans
- 1/4 cup (app 50g) of light brown sugar
- pinch sea salt
- 60g of cold butter
- Plain yoghurt to serve
Preheat oven to 180oC (350cF).
Butter and flower a baking dish.
Chop the fruit in big chunks. Reserve.
Put the dry ingredients in a bowl and mix them until the butter is well incorporate (probably best done by hand).
Put the fruit in the previously buttered dish, making sure it well spread. On top of it, add a layer of the flour and butter mix
Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.
Let it cool. Serve with a dollop of yughurt