Strawberry Einkorn Crumble
We have been following a wheat-free, largely plant-based diet for over ten years now, and anytime we made a treat, it was always gluten-free or paleo. When I heard about Einkorn flour, I was intrigued and decided to give it a try to see if it bothered me the way that traditional flour does.
Einkorn is the original “staff-of-life” grain, the oldest variety of wheat and dates back to the beginning of time. Even more natural that sprouted grains, Einkorn wheat’s natural genetic code and low gluten levels make it naturally compatible with the human body compared to the modern hybrid wheat of today. Modern-day wheat has been modified and hybridized, making it more resilient, but changing the way the wheat fibers grow. These modifications make the wheat stalks harder to break, but that in turn makes it hard to digest and creates inflammation in the digestive system. Einkorn grain is easier to digest, so nutrients are better absorbed.
Turns out that both my husband and I do great with Einkorn flour. No headaches, no bloating, no discomfort that traditional flour typically produces. Plus, it tastes great and is toddler-approved! We love this fresh and easy berry crumble with Einkorn flour. The simple ingredients that fit together perfectly and taste just like summer! Plus, it came together in matter of minutes with the help of a three year old.
Strawberry Einkorn Crumble:
{Recipe adapted from this one by Tastes Lovely.}
Berry Filling Ingredients:
4 cups frozen, organic strawberries or mixed berries, not thawed
1-2 T organic granulated sugar (to taste – we like a slight tartness to ours, so we do 1T)
3 T Young Living Einkorn flour (or GF flour or all-purpose flour)
3 drops Young Living lemon essential oil
A pinch of salt
Oat Crumble Topping:
1 cup gluten-free old fashioned rolled oats
Just under ½ cup organic brown sugar
6 T Young Living Einkorn flour (or GF flour or all-purpose flour)
4 T grass-fed butter, cold, cut into small cubes
How-to:
+ Preheat your oven to 350. In a medium size bowl, make the berry filling by combining all ingredients and tossing to combine. Set aside.
+ In a separate medium size bowl, make the oat crumble, then use your fingers to pinch the butter and incorporate it into the dry ingredients until evenly combined and crumbly.
+ Pour the berries into a pretty pie dish or a square baking dish, and top with the oat crumble.
+ Bake uncovered until the berry filling is bubbling, and the oat crumble is golden brown, about 1 hour. Let cool for 1 hour before serving.
This would also be lovely with coconut whip on top! Simply refrigerate a can of coconut milk upside down in the refrigerator overnight. Remove, flip right side up, and open. The cream will be on top, so scoop it out and whip it with 1T organic vanilla extract + 1/2-1T organic honey or agave to taste. Whip until it is light and fluffy. And feel free to substitute whatever frozen berries or other fruit you have on hand. This is a perfect, simple but show-stopping dessert for your Easter gatherings, Mother’s Day, to take to a summer cookout or just because!
