Meet Hayley of I Eat Real Food! Hayley Stobbs is…
I wanted to share with you one last treat for this holiday season as well as to say a heartfelt thank you for making this food blogging venture so much fun. The Paleo Partridge has just celebrated its six-month blogiversary! Your support and feedback in the way of comments here on the blog as well as in tags on various social media have made this such a rewarding experience, and I’m super stoked to keep on keepin’ on as an autoimmune warrior come food blogger.
Using food as medicine has changed my life profoundly, and I started this blog so that I could share my story – the good, the bad, and the yummy!
Your fortitude and determination in overcoming chronic illness encourages me daily. You inspire me to keep creating dishes full of nutrient-dense, anti-inflammatory foods. And I’m looking forward to sharing more with you in 2015.
May your holiday season sparkle with joy…and some of this Cran-Apple Gingerbread Crumble. 😉
Martine (a.k.a. The Paleo Partridge)
Cran-Apple Gingerbread Crumble
Recipe type: Treats
- For the Base:
- 1 c fresh or frozen cranberries
- 5 apples, peeled and sliced
- 2 tbsp. maple syrup or honey
- 1 tsp fresh ginger, grated
- For the Topping:
- ¼ c coconut flour
- 1 tbsp. arrowroot flour
- pinch of salt
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp cloves
- ¼ c shortening or coconut oil, melted
- 1 tbsp. maple syrup
- 3 tbsp. water
- Optional: 2 tbsp. finely chopped pecans (provided you are not following AIP)
- Set the oven to 350 degrees.
- Simmer cranberries, apples, maple syrup and ginger on medium heat for 10 minutes. Then pour into a lightly greased 8x8 baking dish.
- Mix coconut flour, arrowroot flour, salt, ginger, cinnamon, and cloves in a medium bowl. Make a well in the centre and pour in the melted coconut oil and maple syrup. Stir to combine thoroughly.
- Add the water and continue to mix until you have a pastry-like consistency.
- Place this mixture in the freezer for 5 minutes. This will make the dough super easy to crumble.
- Remove after 5 minutes and crumble the mixture over the fruit.
- If using pecans, sprinkle over the top before baking.
- Bake for 20 minutes at 350 degrees.
- Serve warm.