This summer I’ve taken the plunge and finally decided to follow a more restricted AIP/Paleo diet. I’ve slowly cut out inflammatory foods and decided it was time to do a major shift. I know for a lot of people cutting out food groups slowly doesn’t work and they have an easier time just switching all at once, but for me it was much harder to cut out all of the restrictions in the AIP diet at once and I needed to do it slowly.
I have to admit I was skeptical of switching to this diet, but I have found that my stomach pain has improved so much its hard for me to deny the positive effects. We’ll see how it goes in time, I’m going to try this out for the summer and possibly start my reintroduction phase in the fall. For those of you that have never heard of the AIP (Autoimmune protocol diet) and want to learn more check out www.thepaleomom.com where Dr. Sarah Ballantyne explains all of her research and how this diet was created.
Anywho, I’ve been trying to enjoy this summer as much as possible and take advantage of my new found energy. Dash and I have been having so much fun visiting playgrounds, libraries, and hanging out in the sunshine. We’re at the tail end of strawberry season and just entering blueberry season, so I thought I’d post a new recipe for this berry crumble we’ve been enjoying. It’s super easy to make, doesn’t have any refined sugars and is great on it’s own or with a little non-dairy yogurt. Dash calls it his “strawberry treat” :-).
1 quart strawberries (sliced)
1 heaping cup blueberries (frozen or fresh)
1 tablespoon tapioca flour
4-5 tablespoons raw honey (use more or less depending on sweetness of berries)
Ingredients (crumble topping):
1 cup GF almond flour
2 tablespoons tapioca flour
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
2 tablespoons olive oil
2 tablespoons raw honey
pinch of salt
Preheat oven to 350
Mix all of the filling ingredients in a bowl (berries, tapioca flour, honey). Make sure that everything is well coated in the honey and tapioca flour.
In a separate bowl mix all the dry ingredients together (almond flour, tapioca flour, cinnamon and pinch of salt) until well incorporated. Add olive oil, honey and vanilla and use a fork to mash ingredients together until mixed well and formed into a crumbly texture. If the mixture is too wet feel free to add more almond flour.
Pour the filling mix into a tart or pie pan and spread evenly. Crumble the topping mixture over the top of the filling mixture in an even layer. Bake in the oven for 20-30 minutes until topping is golden brown and fruit filling is bubbling on the sides. Let cool or eat warm and enjoy!