Gluten Free Lemony Butternut Crumble Recipe
Here is a sweet treat for you and your family that is healthful and delicious, and no one will ever suspect it contains hidden vegetables.
Servings: 4 Servings
Calories: 244kcal
Ingredients
For the topping:
- ½ cup almond flour
- 3 tablespoons coconut flour
- 2 tablespoons coconut oil room temperature
- ¼ cup plain or vanilla rice or pea protein powder
- 1 teaspoon ground cinnamon
- 1 tablespoon whole psyllium husks
- Pinch of kosher or fine sea salt
- ¼ cup xylitol or coconut sugar
- 2 tablespoons unsweetened almond or other non-dairy milk
For the filling:
- 2 cups butternut squash puree homemade or canned
- Zest of ½ large or 1 small lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom optional
- Pinch of cloves or nutmeg
- Pinch of kosher or fine sea salt
- ¼ cup xylitol or coconut sugar to taste
Instructions
- Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or spray with gluten-free nonstickcooking spray.
Make the topping:
- In the bowl of a food processor, combine all ingredients, except the milk, until crumbly. Add the milk and pulse several times until the mixture begins to form little clumps (if too dry, add a tiny splash more milk). Scrape out of the processor and set aside.
Make the filling:
- In the same processor bowl (no need to wash it), combine all the filling ingredients and blend well. Pour the filling into the pan and sprinkle with the topping.
- Bake for 20-25 minutes, until the topping is browned in spots. Cool slightly before serving. Top with dairy-free yogurt or whipped cream, if desired.
Nutrition
Calories: 244kcal | Carbohydrates: 20g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Sodium: 91mg | Potassium: 246mg | Fiber: 7g | Sugar: 3g | Vitamin A: 7440IU | Vitamin C: 17.6mg | Calcium: 99mg | Iron: 2.6mg