Tag Archives: Bob’s Red Mill

Gluten Free & Paleo Berry Crumble

So….it has only taken me 3 months to post this recipe (Eek!  Sorry.).  This recipe came to mind this morning as I started daydreaming about apples and how great this berry crumble would be with an apple filling.  Time to get this on the blog.

I looooooove this time of year when the mornings and evenings are cool and crisp, yet the days are still sunny and beautiful.  If you have never experienced an Idaho Fall, you really need to.  The leaves are starting to turn all sorts of gorgeous colors which makes hiking extra fulfilling.

My little one and I have already begun fantasizing about apple picking; I’m pretty sure it’s in the cards for us one of these next few weekends.  All that to say that this Paleo Crumble will become an apple crumble here real soon.


  • 6 cups packed sliced fruit (I used strawberries, blueberries, and raspberries)
  • 1 Tbs. arrowroot powder
  • Juice of ½ lemon
  • 2 Tbs. coconut sugar


  • 1 ½ cups Bob’s Red Mill Paleo Baking Flour
  • 3 Tbs. coconut sugar
  • 2 tsp. baking powder
  • 6 Tbs. cold organic cultured butter
  • ¼ cup milk of choice (I used almond milk)
  • 1 tsp vanilla extract
  • Pinch of salt


Preheat oven to 350 degrees convection bake.

Mix the filling ingredients together in a large bowl and pour them into an oven safe baking dish (I used a 2 ½ quart Corning Ware glass baking dish).

In a separate bowl add all of the dry ingredients and whisk together.  Once whisked add in the vanilla and cut in the cold butter until it resembles a coarse meal.  At this point the crumble topping will stick together a bit when pressed.

Place the crumble on top of the prepared berries and distribute evenly.

Bake at 350 convection bake for approximately 35-40 minutes (turn the crumble 180 degrees halfway through baking) until the fruit bubbles and the topping is nice and golden brown.  Watch closely so the topping does not burn.  If your topping is browning too quickly, tent with foil.

Remove from oven and allow to cool 10-15 minutes prior to serving.  Pairs well with vanilla ice cream.

For a printable version of this recipe click HERE.


Filed under Cooked Fruit, Dessert, Fruit, Gluten Free, Paleo, Pie / Crumble / Cobbler, Recipes


Blueberry muffins are a classic that most people love.  When we found out my daughter needed to eat gluten free I bought many different brands of already prepared gluten free blueberry muffins and, how can I say this nicely, they were the texture of dense bricks.

In an effort to duplicate a “real” blueberry muffin (in gluten free form), I went into the kitchen and began experimenting.  I worked on this recipe for a long time tweaking it and making modifications and this is now my tried and true blueberry muffin recipe.

Start off your Saturday by making some blueberry muffins and then head off to a Farmer’s Market.


Wet Ingredients

1 ½ cups or one 10 oz. bag of frozen organic blueberries

2 Ener G egg replacer eggs

1/3 cup agave syrup

1/3 cup coconut sugar

½ cup applesauce

2 Tbs. grapeseed oil

1 six oz. So Delicious Coconut Yogurt (vanilla flavor)

1 Tbs. vanilla extract

Dry Ingredients

¾ cup Bob’s Red Mill Gluten Free All Purpose Flour

¾ cup blanched almond flour

½ cup buckwheat flour

¼ cup flaxseed meal

2 tsp. baking powder

1 tsp. baking soda

½ tsp xanthum gum

½ tsp salt


Preheat oven to 375°

Cover the frozen blueberries with warm water to help them thaw.  Once the blueberries have thawed, strain out the liquid.

Whisk together the wet ingredients (with the exception of the blueberries).

In a separate bowl whisk together the dry ingredients.

Combine the wet and dry ingredients.  Once the batter is mixed thoroughly, fold in the thawed blueberries.

Grease the muffin tins with grapeseed or coconut oil (I used coconut oil and spread it with my silicone basting brush).

Divide the batter evenly into 12 muffin tins.

Lick the bowl…

Bake for 10-12 minutes, rotate the pan, and bake for another 10-12 minutes.  A toothpick poked into the center of a muffin should come out clean.

Remove the muffin pan from the oven and cool for 10 minutes.  After 10 minutes, remove the muffins from the tins and place them on a cooling rack to cool completely (DO NOT leave the muffins in the muffin pan to cool completely…the muffins will become soggy.).

When you do gluten free baking it is very important to allow the food to cool completely.  When gluten free baked goods come out of the oven the texture can be gooey.  Once cooled, the texture will firm-up and become the same as “normal” baked goods.

For a printable version of this recipe click here.


Filed under Dessert, Gluten Free, Recipes, Vegan, Vegetarian


Banana Bread Oatmeal

Banana Bread Oatmeal

This recipe is so simple.  My daughter is an oatmeal fiend, so first thing in the morning I gather my oatmeal ingredients and put it on the stove to cook.  This allows me to let it cook while I sit down at the computer and put my daily plan together (before the kids wake-up).  By the time my daughter comes downstairs for breakfast the oatmeal is ready, thickened, and cooled down enough for her to eat.

I have MANY oatmeal variations, but this is the current favorite in our house…it feels like the favorite flavor rotates every few weeks.  Maybe it will become one of your new favorites…


1 cup rolled oats (We use Bob’s Red Mill’s Gluten Free Rolled Oats)

1 1/2 cups water

1 banana, sliced

1/4 tsp cinnamon

2 packets of Sweetleaf stevia

Photo Courtesy of Bob's Red Mill

Photo Courtesy of Bob's Red Mill


As I said, this recipe is so simple.  Pour all of the ingredients into a small pot on medium heat and bring it to a boil.  Once the oatmeal comes to a boil, turn the heat down to low and simmer until you reach your desired consistency.

Top with coconut sugar or maple syrup and chopped nuts (I used my Apple Pie Infused Pecans).  We also love to add some homemade almond milk (the plain version).

For a printable version of this recipe click here.


Filed under Gluten Free, Grains, Kid Friendly, Quick, Recipes, Vegan, Vegetarian