Before I introduce my recipe for VeganMofo sugar-free day, I want to give a HUGE shout out to Natalie from Feasting on Fruit! If it weren’t the inspiration that I drew from her blog, I would have never attempted this type of recipe. She creates totally plant-based baked goods using whole ingredients in their simple, unrefined states. I love watching her videos to see the entire process of how she turns fruit, nuts and whole grains into confections like cupcakes and brownies.
As a baker, I’m always looking for ways to alleviate myself (and others) of the guilt that seems to come with eating baked goods. Even healthy (whole grain) bread has been demonized by those who say grains are “bad for you”. As I agree that some people have sensitivities, allergens or intolerances and should be wary of triggering foods, I don’t think they should shy away from any certain food group because it may cause problems. I have never had an issue eating whole grains as long as I don’t overeat them. I also think buying quality products is imperative for absorbing the maximum amount of nutrients without all the bad stuff like pesticides and other allergens.
Anyway, I digress…
Check out Feasting on Fruit for amazing foodspiration if you like to bake sugar-free (that is to say, refined sugar-free). There is still sugar in these recipes, to be clear. The sugar in these recipes are from whole fruits, though and are lower on the glycemic index. The accompanying fiber in the fruit helps to distribute the sugars more slowly during the digestive process and avoid messing with your insulin levels.
You can also feel confident that your treats will have as little chemicals in them as possible, especially if you use organic ingredients. The recipe that I’ve made for today is not only refined sugar-free but also grain-free, gluten-free and oil-free. I was tempted to add coconut sugar to the streusel, but I managed to make it delicious without doing so! The dates in this crumble really shine by adding their caramel-like flavor to the bright cooked fruit. Feel free to use any fruit you have on hand. I used peaches and strawberries left over from the summer bounty, but this would be amazing with fall fruits like apples or pears! Happy baking!
Sugar-Free Strawberry Peach Crumble
- 4 medjool dates, halved and pitted
- 3/4 cup water
- 1 1/2 cups peaches, sliced (fresh/frozen)
- 3/4 cup strawberries, quartered (fresh/frozen)
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon nutmeg
- 6 Tablespoons coconut flour
- 1 medium banana, mashed
- 3/4 teaspoons salt
- 1 teaspoon ground cinnamon
- 3/4 date syrup/maple syrup
- Preheat the oven to 350 F.
- In a medium saucepan, bring the dates and water to a boil.
- When the water boils, turn the heat down to medium and cook for about 8 minutes while stirring and mashing which a spoon. The dates should break apart and become thick like applesauce. Once this happens, turn the heat down to low and add the peaches and strawberries to the pan.
- Stir the fruit to coat in the date mixture and simmer for about 2 minutes. Turn the heat off and make your crumble.
- In a medium-sized mixing bowl, add the banana and coconut flour. Use your hands or fork to mix the banana and flour together to create large crumbs.
- Add the remaining streusel ingredients and mix together. If the streusel is too dry, add some more sweetener. If the mixture is too moist, add more flour.
- In a baking dish (whatever size you would like), layer first the cooked fruit mixture and then top with an even layer of your streusel.
- Bake the crumble for about 20 minutes or until the topping is browned slightly.
- Let the dish set for a while at room temperature or chill before serving. If you want to serve it warm, that’s fine, but it will be very soft.