This fresh, not-too-sweet dessert is a great way to enjoy fruit during breast cancer treatments and recovery. This recipe is sugar free with cancer fighter ingredients such as cranberries and pumpkin seeds. You won’t need to worry about how many servings you have for dessert.
MAKES 4 OR 6 SERVINGS
- Coconut oil, for pan
- 2 small or 1 large sweet apple (I used Gala) or pear, cored and diced very small (about 1/2-inch [1.3 cm] cubes—feel free to leave the skin on)
- 1 1/2 cups (360 ml) mixed fresh or frozen berries (not including cranberries)—I use strawberries, raspberries, blackberries, and blueberries; if cranberries are included in your mix, use 2 cups (480 ml) total
- 1/2 cup (120 ml) fresh or frozen cranberries
- Zest of 1 lemon
- 1 teaspoon (5 ml) ground cinnamon
- 2 tablespoons (30 ml) freshly squeezed lemon juice (about 1/2 lemon)
- 1/4 cup (60 ml) water
- 30 drops plain or fruit-flavored pure liquid stevia (I use 20 drops lemon and 10 drops cherry-vanilla)
- 1 teaspoon (5 ml) psyllium husks (optional—it prevents the juices from becoming too watery)
- 1/3 cup (55 g) raw natural almonds
- 1/3 cup (55 g) raw sunflower or pumpkin seeds
- 2 tablespoons (30 ml) coconut flour
- 1/16 teaspoon (0.25 ml) pure stevia powder, or 1/8 teaspoon (0.5 ml) pure liquid stevia, or to taste
- 1 tablespoon (15 ml) ground cinnamon
- 1/2 teaspoon (2.5 ml) ground ginger
- 1/8 teaspoon (0.5 ml) fine sea salt
- 1 tablespoon (15 ml) virgin coconut oil, preferably
Preheat the oven to 350°F (180°C). Grease a 4- to 6-cup (1 to 1.5 L) casserole dish with coconut oil. Prepare the filling: In a large bowl, toss the apples, berries, cranberries, lemon zest, and cinnamon. In a small bowl, mix together the lemon juice, water, stevia, and psyllium, then drizzle over the berry mixture and toss again to coat evenly. Pour the mixture into the prepared casserole dish. (Note: You can just toss everything in the casserole dish instead of dirtying a bowl, but I found the mixture very hard to coat evenly when the ingredients were so cramped in the dish!)
Make the topping: In the bowl of a food processor, blend the almonds, seeds, coconut flour, stevia, cinnamon, ginger, and salt until the mixture resembles fine bread crumbs. Add the coconut oil and process until it’s incorporated.
Sprinkle the topping evenly over the filling in the casserole dish. Bake for 35 to 45 minutes, rotating the dish about halfway through baking, until the topping is lightly browned and the filling is bubbly. Allow to cool somewhat before serving. May be frozen.
From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015. Featured photo from SugarandCinnimon.com .
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