stone fruit crumble -- dairy free

plum crumble

i have been making this every other day. it is wonderful. i make it every two days because i hate to run out of it. i really love fruit tarts, crisps and crumbles. but since i can no longer eat butter, my enthusiasm for baking has waned. this fruit crumble, i am happy to report, is every bit as delicious as buttery fruit crumble. absolutely no sacrifice in taste, texture or beauty. 

added bonus: this recipe easily double or triples to suit your needs.

stone fruit crumble

prepare the fruit. wash and slice

3-4 cups plums, apricots, nectarines, peaches. sprinkle with

1 T sugar and the dribble the juice of 1 lemon. place in medium baking dish.

next, prepare the dairy free crumble topping

1/3 cup rolled oats

1/3 cup oat flour

1 T teff flour

1 T oat bran

1.5 T brown sugar

1/4 cup olive oil

mix the dry ingredients in a small bowl. add in 1/4 cup olive oil. blend with your fingers and crumble over the top of the fruit. place in a preheated 375 degree F oven for 40 minutes.

allow to cool for 10 minutes before serving. serve plain or with vanilla ice cream. 

bacon fish

My kids, who generally enjoy fish only sparingly, love this dish of salmon paired with bacon and have dubbed it "bacon fish." I might add "collage" as it is a colorful, textural, and varied assemblage with vegetables, citrus, and tomatoes. It is so easy, so tasty and so new, we make it repeatedly this summer. This bacon fish recipe is based closely on a Jamie Oliver recipe from his book 30 minute meals, I have changed a few things to suit our taste.

Bacon Fish 

serves 4 

4 6 oz salmon fillets, skin on

4 cloves of garlic, whole, with skin on

8 very large shrimp, in shells

1 bunch skinny asparagus, washed and trimmed

1 large lemon, de seeded cut into wedges

4 slices bacon

1 cup cherry tomatoes, washed and sliced in half

olive oil

salt

pepper

note: Mr. Oliver uses pancetta, not american style-bacon, adds anchovies and serves this with a salsa verde made from mint, parsley, mustard, capers, anchovies, garlic, wine vinegar, and olive oil. We usually don't bother with the salsa verde, despite how much i love saying "salsa verde" as the dish is already very flavorful. We serve it with a green salad and sourdough bread. Mr. Oliver recommends boiled potatoes and spinach salad, lovely.

1. preheat broiler 

2. place fish fillets in large baking ceramic baking dish, skin side down

3. add garlic, asparagus, shrimp, lemon wedges, and cherry tomatoes

4. season with salt and pepper

5. drizzle with a few tablespoons of olive oil

6. squeeze one lemon wedge over the dish

7. lay 4 slices bacon over top

8. place pan in oven right up close to the broiler for 10 minutes

9. voila! bring pan directly to table

Even more delicious than the sum of its parts. Hats off to Mr. Oliver, I would never have dreamed this many different sorts of things would bake up so well together. Really good.

seaweeds of maine