Mixed Berry Crisp, “elimination diet” style

Yesterday, my friend Heidi (also doing the elimination diet) and I were at Whole Foods, Trader Joe’s, and finally a small health food market, Georgetown Market. To our surprise, we found Gluten Free Oats by Bob’s Red Mill. Heidi really wanted to make blueberry or apple crisp, but couldn’t do it without oats, so this was a great find. Inspired, I thought I’d try to make it also. We kicked around some ideas on how to substitute other ingredients.

I’ll compare notes later on how she did and what she substituted. I found this recipe for Blueberry Crisp on Cooks.com, which sounded alot like hers.

Here are my suggested modifications to make the recipe “elimination-diet friendly,” for each ingredient:

  • Blueberries are fine on the elimination diet. Instead of blueberries only, I used frozen mixed berries (personal preference).
  • Lemon juice: Didn’t need to substitute, though some elimination diets exclude citrus
  • Granulated sugar is excluded from the diet. Agave nectar could be substituted instead (use less, because agave nectar is sweeter), but I tried Sweet Tree palm sugar instead. It is very low on the glycemic index, but tastes great. Palm sugar is substituted at a 1:1 ratio, but I used less in both the berries and the crumb topping.
  • Flour: Wheat flour is not allowed on the diet (contains gluten). So, I substituted brown rice flour instead. Experiment with other gluten-free flours (other than potato starch and cornstarch, which are not allowed).
  • Brown sugar: Again, I used the palm sugar. A small amount of molasses would probably work too.
  • Cinnamon: OK to use.
  • Rolled oats: As I said,  used Bob’s Red Mill brand of gluten-free oats, but there are probably other brands.
  • Butter: Another excluded item, I used a little bit of canola oil instead, to make the topping crumbly. Do not use vegetable oil, as it may contain soybean oil, which is not allowed.
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