Farmers Market Fruit Crumble – AIP/Paleo/Vegan/Gluten-Free

I went a little bit overboard the other day while at the farmers market and bought a TON of fruit…  far more than I could reasonably eat before it all went soft and over-ripe.  And in addition to everything I bought (apricots, strawberries, saskatoon berries and blackberries) I also had a bunch of rhubarb in my CSA veggie box.

I was at a little bit of a loss as to what to do with all this fruit, and then I remembered that I had a pot-luck to attend the next day.

Normally, I make savoury contributions to potlucks as there is usually very little that I can eat apart from what I provide.  But this time I decided to make a dessert using all this delicious fruit.


The fruit I used was everything that I had got from the farmers market – apricots, strawberries, blackberries, saskatoon berries and the rhubarb.  But you could use any fruit you have that is seasonal.  It could also be made with frozen fruit.  Just keep the quantities to 5 cups of assorted fruits or even 5 cups of one single fruit (It would be delicious made with just apples for example).

It was an absolutely delicious crumble – tangy, and not too sweet.

Remember, even though this dessert contains minimal added sugar/sweeteners, fruit still contains a lot of fructose.  The aim on the AIP is to keep your fructose levels under 20g a day.  In addition, sugar in any form is very inflammatory, and for those people with Autoimmune Disorders, this can cause a setback in the healing process, or could even trigger a flare.  Keep desserts and sweet treats like this to a once in a while “treat” rather than an every day indulgence.

This dessert is also made to be shared – it is ideal to make as a dessert when you are having the family over for Sunday lunch, less so as a regular dessert after your meals each day.  Keep the portions small and you should not have too many problems with sugar consumption.

Farmers Market Fruit Crumble

serves 8


For the fruit filling:

  • 5 cups assorted fresh or frozen fruit (I used 1 cup each of diced apricots, chopped rhubarb, halved strawberries and blackberries and saskatoon berries )  Feel free to use whatever fruit you have available.
  • 1 tbsp tapioca flour or arrowroot starch
  • 2 tbsp pure maple syrup

For the crumble topping:

Preheat the oven to 350°F (175°C).

Mix the fruit together in a bowl and toss with the tapioca flour or arrowroot starch.  Pour into a 9″ square baking dish.  Drizzle the maple syrup over the fruit, aiming to get it as evenly distributed as possible.  If you are using frozen fruit, there is no need to thaw it first.

Put all the ingredients for the crumble topping in a food processor and pulse until it resembles breadcrumbs.  If you do not have a food processor, you can easily do this by hand.  Simply mix all the dry ingredients together and rub the coconut oil into the flours using your fingertips.  Then mix in the vanilla and maple syrup.

Sprinkle the crumble topping over the fruit, aiming to get an even layer.

Bake the crumble in the preheated oven for 30-40 minutes until the fruit is bubbly and the crumble topping is nicely browned.


This can be served hot, warm or cold depending on preference.  It is even easy to reheat – simply place the crumble in a preheated 350°F (175°C) oven for 10-15 minutes until heated through.


I like to serve this with whipped coconut cream


Mmmmmmmm  delicious!

Shared at: Paleo AIP Recipe Roundtable

Carob Stuffed Strawberries – AIP/Paleo/Vegan

I made these beauties for a pot-luck I was attending earlier this month, and have only just got round to writing about them.

These are the perfect dessert or treat for summer…  ripe, seasonal fruit, a rich chocolatey flavoured filling and then a little bit of mint.


Essentially, they are fresh, perfectly ripe strawberries that have been hollowed out and filled with the same choco-bananacado mousse that I have posted about a while back.  Then a mint sprig was added to simulate the green leaves. and provide a burst of freshness.

These are incredible and got devoured almost immediately.

They are 100% autoimmune protocol friendly, but are also vegan.  And they are very quick and easy to make.  If you can tolerate chocolate/cocoa, you could probably substitute the carob powder for some cocoa powder to make these really rich and chocolatey….

I am planning on making these again in a week or two’s time for another potluck…

Just an additional note – it is worth buying the best, ripest, strawberries you can find.  go for organic, local grown, really fresh… because if you don’t you won’t get the full strawberry flavour.  Who wants to eat insipid, out of season strawbs that have been flown halfway round the world, treated with pesticides and goodness knows what and taste of nothing!

I firmly believe that strawberries should be a seasonal treat – enjoy them while they are fresh and seasonal….

Carob Stuffed Strawberries


Take the strawberries and wash them.  Then, using a small paring knife, cut the tops off and hollow out a small space in the top of the strawberries.  Don’t throw away your strawberry tops and the pieces you have cut away – save them and use them to make a strawberry infused water

Place the avocado, banana, carob powder, vanilla powder, coconut oil, honey and coconut cream in a food processor and puree the mixture until it is smooth and evenly mixed.

Use a plastic bag with the corner cut off, or a piping bag to pipe the carob/banana/avocado mixture into the hollows you cut in the strawberries.

You may have more of the mixture than you need to fill the strawberries – just transfer the extra to a dish and eat it later!

Top the carob filled strawberries with a mint sprig.


Chill in the fridge to set the carob mixture.

These do need to be eaten relatively quickly, but will last a day or two in the fridge.

Shared at: Paleo AIP Recipe Roundtable

Refreshing Watermelon Salad with Mint and Crispy Bacon

I bought a watermelon the other day – the first I have bought this year.

See here for how to select the perfect watermelon.

I knew that I did not want to just eat it as a snack/fruit – where is the fun in that…  I wanted to make something with it.

Besides, if the kids had just devoured it as fruit there would have been nothing for me to blog about!

This was the dish that I came up with to use it.


This salad is a really delicious side-dish (I paired it with oven-baked sweet potato fries and some cold roasted chicken and it was wonderful!), but it also would make a refreshing summer appetizer.

Don’t forget to save the watermelon rinds to make lacto-fermented watermelon rind pickles.

This recipe is Elimination Stage AIP if you leave out the toasted cashews – you won’t miss them, honest!   Just add a little more bacon… Cashews are a stage 3 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Watermelon Salad with Mint and Crispy Bacon

serves 4-6


  • 4 oz bacon rashers (Try to find some from pastured pigs, preferably in a sugar-free cure)
  • 3lb watermelon (about ¼ of a large watermelon)
  • 6 radishes
  • 4 green onions
  • 1 ripe avocado
  • ¼ cucumber
  • mint leaves from 4-5 stems of mint
  • ½ cup cashews – toasted (optional – leave out if strict AIP or you have not yet managed to reintroduce them)
  • juice and zest of 1 lime
  • 2-3 tbsp avocado oil
  • sea salt to taste

The first thing you need to do is to cook the bacon until it is crispy.  I like to do this in the oven.  Once the bacon is cooked, cool it and then tear it into small pieces.

Toast the cashews – I often do this in the oven while cooking the bacon.  Watch them like a hawk – they go from toasty brown and just right to burned in seconds!

Prepare all the veggies and the watermelon.

You need to slice the watermelon into ¼ inch thick triangles – I like to cut the quarter of watermelon in half length-wise, remove the rind and then slice as it gives a good sized piece.

Slice the radishes thinly and chop the green onions.  Halve the cucumber and slice thinly.

Tear the mint leaves into small pieces.

Next you are going to zest the lime and squeeze out as much juice as possible.

Now to assemble your salad.

Place the watermelon slices in a large bowl, then add the radish, green onion, avocado, mint and lime zest.  Toss well with your hands.

Squeeze the lime juice  in to a small jar and add the avocado oil.  Season to taste with salt.  Seal the jar and shake well to mix.

Pour the dressing that you have just made over the salad, and toss well with your hands.

Divide among the serving plates, then sprinkle the bacon and toasted cashews (if using) over.


Serve at once.

Shared at Full Plate Thursday 5-15-14

Shared at Pennywise Platter

Shared at Thrifty Thursday Week 60

Shared at Gluten Free Friday #91

Shared at Paleo AIP Roundtable #28

Berry Gelatin Pudding

Before switching over to the AIP Paleo Protocol I used to make myself a lot of chia-seed puddings using fresh or frozen fruit.  Sadly, chia seeds are not AIP-friendly as they are a seed, so I can no longer do this.

But the other day, while adding some gelatin to a smoothie (for added protein), I made a very happy discovery.  If you add slightly too much gelatin and let it sit for a while (I was distracted by facebook!), it will thicken to the texture of a pudding.

This is an amazing pudding! Subtly sweet it contains all the goodness of berries, banana, coconut milk and gelatin. All with no added sugar.  It does not have enough gelatin to give it a jello-like texture, more it is slightly soft and puddingy.   If you want a firm, wobbly gello-like texture, simply add more gelatin.

The kombucha/water kefir/coconut yoghurt is entirely optional, but does provide some gut-healing bacteria.  If you don’t want to use it substitute in another liquid such as coconut water or extra coconut milk.

Berry Gelatin Pudding
Serves 4


1 cup berries -frozen or fresh. I used an organic frozen mixed berry blend
1 banana
1 can full fat coconut milk
1/4 cup Kombucha/water kefir/coconut yogurt (optional)
4 tbsp gelatin

Throw all the ingredients into a blender and blend till smooth. Transfer to small mason jars or serving bowls and chill until set. It will take several hours to thicken up but will never set as firmly as jello.
Serve topped with a few berries as a garnish.

How simple is that?


I make this the night before and use it for my breakfast.  I also take it to work (store in the fridge) and have it as a treat after my lunch, or a quick snack to grab between massages.

You could substitute any fruit you liked (fresh or frozen) for the berries to make endless variations.

Goat Cheese Stuffed Figs

This recipe is primal rather than paleo, although I don’t doubt that you could make it paleo if you used a nut cheese

Hubby wanted to try fresh figs because he has developed a love of the dried ones… and they had a pack of fresh figs at Costco – I can’t tell you what they cost but it was less than $10 for 24 figs….

So we bought a pack.  We also bought goat cheese and honey… and I made this recipe which is the most amazing cheese course/desert imaginable.

Sadly most of the kids did not like it but Hubby and I did

Cheese, even goat cheese, is an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Goat Cheese Stuffed Figs

serves 12


)The picture only shows 12 stuffed figs because I only made half the pack…  a full pack of 24 figs would feed 12 people, 12 figs makes 6 portions if you figure 2 figs per person.  I still need to workout what to do with the other 12 figs that are in the fridge seeing as the girls won’t eat them!)

1 pack of 24 fresh figs (Costco)

1 pack of soft goat cheese (I used a 300g pack of Celebrity goat cheese purchased from Costco)

Runny honey

This is so simple that it is almost embarrassing to call it a recipe…


Take your figs and cut them in 4 crosswise from the stem to almost down to the base without cutting all the way through – basically you want a fig with the base intact and cross-wise cuts but it still intact and holding together.  Then take a big table spoonful of goat cheese  and stuff it in the middle of those crosswise cuts.  Use the rest of  the figs and put them on a serving platter and drizzle the whole thing with some runny honey.  Don’t use too much figs are sweet and fresh figs have an ethereal sweetness that dried ones do not…

Chill in the fridge until ready to serve and impress your dinner guests…

This is another recipe that is primal rather than paleo…  I liked it, hubby liked it, the kids did not….  I guess it won’t be featuring on our Christmas buffet cheeseboard!

Melon Popsicles


This is a really refreshing sugar-free summer treat that I made for the kids.

And very simple to make as well….

Melon Popsicles

makes 6

1 small melon (I used a honeydew, but any kind works well) – peeled and cut in chunks

1 cup coconut milk

All I did was put the melon in the food processor and pureed it.  I added the coconut milk to thin it down a little and then transferred it to the popsicle molds.  Then froze it overnight.

As simple as that.