When summer hits, I am notorious for buying too many berries—way more than one can finish before they go bad. On one hand, it must mean that I’m getting my day’s worth of fruit, but on the other hand, I always feel tremendous guilt that the once glorious berries may get tossed. I’ve bettered my ways so far this summer with roasting strawberries to use for toast, oatmeal, and yogurt toppings for the week, ensuring I can eat what I’ve brought home.
So it’s no surprise that the recipe I wanted to share with you today—from Heather Christo’s gorgeous new cookbook, Pure Delicious—is bursting with fresh raspberries. I have been a long-time reader of Heather’s blog over the last few years as I have navigated what it means to be gluten-free. Heather and her two girls were diagnosed with severe food allergies and intolerances, and Heather, a trained professional chef, embraced a completely allergen-free diet and lifestyle to help them all heal and remain well.
In addition to 200 original recipes, all free of the eight major allergens (milk, eggs, shellfish, tree nuts, peanuts, wheat, cane sugar, and soy), Heather provides an eight-week plan to help readers transition into their new lifestyle. I am in awe of this eight-week plan and the fantastic tips Heather provides from changing up your pantry to helping your kids transition.
In the face of accepting you have a food allergy or intolerance, the way you cook and shop can all of sudden be extremely overwhelming. I so wish Heather’s plan had existed when I crash-coursed myself through food elimination to get to the bottom of my migraines. (I’m sure my husband does too; there were some dark dinner days there for awhile!)
Heather’s raspberry oatmeal streusel muffins are loaded with wholesome, healthy ingredients so you can feel good about what you are putting into your body while, most importantly, still having your streusel too.
I made a couple slight variations from the original recipe. I couldn’t find beet sugar at my local grocery store so I substituted it with coconut sugar. And while this recipe calls for the binder xanthan gum, I used psyllium husk powder in it’s place. (Note: if the all-purpose gluten-free flour that you are using already contains xanthan gum, you can omit adding it to the recipe.)
Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC
- Streusel Topping:
- ⅔ cup gluten-free rolled oats
- ¼ cup coconut sugar or granulated beet sugar**
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup coconut oil
- ½ cup unsweetened coconut milk
- 2 teaspoons apple cider vinegar
- 2 cups all-purpose gluten-free flour*
- 2 tablespoons gluten-free rolled oats
- ½ cup coconut sugar or granulated beet sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons psyllium husk or xanthan gum*See Note Below
- 1 teaspoon kosher salt
- 1 cup unsweetened applesauce
- ¼ cup coconut oil, melted
- 1 cup fresh raspberries
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
- To make the streusel topping: In a medium bowl, combine the oats, sugar, baking soda, cinnamon, and salt. Add the solid coconut oil and cut or pinch it into the dry ingredients until you have pea-size chunks. Set aside.
- To make the muffins: In a small bowl, combine the coconut milk and vinegar and set aside.
- In a large bowl, combine the flour, oats, sugar, baking powder, baking soda, psyllium husk powder (if using), and salt. Add the applesauce, coconut oil, and coconut milk mixture and stir until well combined. It will be a very fluffy batter. Very gently fold in the raspberries.
- Scoop the batter into the prepared muffin tin and spoon the streusel evenly over the batter. Bake for about 25 minutes, until golden and puffed up. Let cool in the tin for a few minutes before serving warm or at room temperature.
**I used coconut sugar in place of beet sugar