MPN™ Peach Crisp Gluten Free

MPN™ Peach Crisp Gluten Free[1]                          Servings: 16

 

INGREDIENTS FOR PEACH MIXTURE:

2-3 tsps of Lemon Juice

2 Tbsp Arrowroot Powder or Tapioca Flour

1 Quart Peach Slices, unsweetened in natural juices and drained, if canned, or Fresh Peaches, pitted and sliced

1 tsp Cinnamon, ground

1 tsp or 1 packet Truvia® (or pinch pure Stevia powder)

 

INGREDIENTS FOR CRISP TOPPING:

1 cup Almond Meal

1.5 cups Quinoa Flakes

½ cup Walnuts, chopped

2 Tbsp Flaxseed, ground

1 tsp Cinnamon, ground

½ tsp Nutmeg, ground

2 tsp or 3 packets Truvia® (or ¼ tsp pure Stevia powder)

¼ cup Coconut Sugar

¼ cup Canola Oil (or 90/10 canola/olive oil mix)

½ cup Healthy fat spread or shortening containing NO trans fats and/or butter (examples of healthy fats: Earth Balance, Smart Balance, Spectrum organic palm oil shortening, and/or Coconut Oil  or 50-50 mixture of two)

½+ cup (or ¼ pound) of Chopped Nuts e.g. Almonds, Walnuts, Pecans, Hemp Seed Hearts or a mixture of these nuts and seeds.

 

1. For Peach Mixture: Mix all of the above ingredients in a medium sized bowl, and stir.
2. Place peach mixture into hotel-style baking pans or Pyrex baking dish.
3. For Crisp: In a large mixing bowl or power mixer bowl, place almond meal, quinoa flakes, flaxseed, nutmeg and 1 Tbsp cinnamon, stevia or Truvia®, coconut sugar, oils and healthy fats, and lastly chopped nuts.  Mix these ingredients for a few minutes.   Do not over mix.
4. Spread over peach mixture.
5. Bake at 375° for 30 minutes until peaches are tender (test before removing from oven).
6. Serve.

Note: keeps in refrigerator in air tight container for several days.

 

Nutritional Info: Serving Size – 38g Calories: 190; Fat: 13g; Saturated Fat: 4.5g;

Cholesterol: 15mg; Sodium: 15mg Carbohydrates: 16g; Fiber: 2g; Sugar 4g; Protein: 3g

Vit. A 4%; Vit. C 2%; Calcium 2%; Iron 8%

Source:  Developed Nancy Emerson Lombardo, Ph.D. following Memory Preservation Nutrition® program August, 2016.

©2016 HealthCare Insights, LLC and Nancy Emerson Lombardo, Ph.D.

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