Finding healthy and delicious deserts while on a very restrictive diet is often difficult. Whether I’m required for health reasons to be gluten, dairy and egg free or on the low iodine diet to prep for radioactive iodine treatment, it’s tough to find a dish that can satisfy my sweet tooth.
That’s where this healthy and easy vegan gluten free peach crumble works really well. The ingredients are simple. The main ingredients – peaches, oats and nuts are whole foods and are perfect for both a vegan, gluten free regimen and on the low iodine diet.
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The vegan gluten free peach crumble recipe is based on Oh She Glows’ Mother Nature’s Apple Crumble recipe found in Angela Liddon’s cookbook. I love the recipes in this book! Everything turns out well and is easy to modify. I’ve already shared vegan and gluten free chia chocolate chip muffins and low iodine diet friendly avocado pasta that are based on Angela’s amazing collection.
I changed Angela’s recipe a bit by switching up the fruit and nut options, adding some extra chia seeds and excluding the coconut flakes. To make the recipe low iodine diet compliant, just don’t use any salt and make sure that the nuts you choose are raw.
Ingredients to Make Vegan Gluten Free Peach Crumble
8 small peaches (or 6 really big ones)
1 tablespoon of cornstarch
1/3 cup brown sugar
2 tablespoons chia seeds
2 teaspoons cinnamon (one teaspoon when putting the peaches together and one teaspoon for the oat/nut topping)
Instructions to Make Vegan Gluten Free Peach Crumble
Preheat your oven to 375 degrees and prepare a medium sized oven proof corning ware casserole dish.
Chop the peaches into bite sized chunks.
Chop the almonds and walnuts into little pieces.
Combine the peach chunks, chia seeds, cornstarch, brown sugar and one teaspoon of cinnamon in a bowl. Mix everything gently (you don’t want to squish the peaches) until the peaches are covered with the cornstarch/sugar/chia mixture.
Pour the peach mixture into the prepared casserole dish. Spread out the peaches evenly.
To prepare the topping, combine the nuts, oats, maple syrup, one teaspoon of cinnamon, melted coconut oil, salt and almond flour in a bowl. Remember – if on the LID omit the salt and make sure your almonds/walnuts are raw.
Once the ingredients are well mixed, smooth the mixture on top of the peaches.
Cover the casserole dish with aluminum foil and poke a few holes in the top with a fork. Bake the crumble in the oven for 30 minutes at 375. After 30 minutes, take the crumble out of the oven, uncover the dish and bake the crumble for five more minutes.
Easy as pie (or should I say crumble…).
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