I’m also thrilled to find a recipe that is both paleo and vegan, so I can serve it to my whole family (my stepson has been vegan for over a decade). Last weekend, when I was hosting extended family, I was looking for a dessert that I could serve to all ten of us, and I pulled out a recipe I’d been salivating over for awhile, from Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great:
I didn’t manage to get a great picture of it because I was too busy shoveling it into my mouth. I LOVE this recipe, y’all! I served it for dessert, along with homemade vanilla ice cream (neither vegan nor paleo!), but it would also be great with whipped coconut cream. I also had it plain for breakfast a couple of times, along with some sausage. I’m super-sad it’s all gone now, because I would love to have some this morning. Fortunately for me, I’ve got some paleo Banana Bread (also from Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great) in the oven right now!
adapted from Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great
3 lbs. red pears, cored, peeled, sliced
3 C berries (whichever you like – I used blackberries and blueberries, as per the original recipe)
1 T lemon juice
2 t coconut flour
1/2 t sea salt
1/2 t cinnamon
1/4 t allspice
2 T coconut oil
1 1/3 C raw nuts (whichever you like – I used almonds and pecans, as per the original recipe)
4 medjool dates, pitted
2 T shredded, unsweetened coconut
1 1/2 t cinnamon
1/4 t sea salt
1 – Preheat the oven to 375. Grease a 9×13 casserole
2 – In a large bowl, stir together pears, berries, lemon juice, coconut flour, salt, cinnamon, and allspice.
3 – Put all topping ingredients in a food processor and pulse until it resembles oats.
4 – Pour fruit into casserole and spread topping evenly over it.
5 – Bake for 35 minutes.
Oh mercy, y’all, this was SO good. I bought more pears last night so I can make it again very, very soon. I love that it requires no added sweetener and yet tastes perfectly delicious. I’m mulling over how to make a similar crisp but filled with strawberries and rhubarb, for spring – but that seems like it would be too tart not to require some sort of sweetener in the filling, doesn’t it?
At any rate, I continue to highly recommend this book. I got it for Christmas and have loved every recipe I’ve tried in it. There are lots of things in it that you can’t make if you’re on Whole30 (paleofied baked goods), but there are plenty of Whole30-approved yummies in there, too. (This particular recipe only includes Whole30 approved ingredients, but I waited till after Whole30 to try it since it does seem to be a paleofied baked good). Do you have the book? If so, what are your favorite dishes?
Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great (affiliate link)