Sticky Nut Crumble

As much as I try to cut down on sugar, I still have a major sweet tooth. Fortunately treats like these do satisfy and give a nice bit of energy as well. I found the original recipe for Sticky Nut Bars on this blog. The photography is gorgeous! So inspiring.

I decided to bake mine like the blog suggested for a less sticky treat. For the most part it held together, but I have a feeling I cut into it a bit too soon. They stayed together long enough for me to take this first shot. Then the more I messed with them, the more they started to crumble.

And that’s when I thought it might just make a great crumble for a morning granola-ish dish.

I personally like the chewy texture and could see topping this with some almond or coconut milk. Or you could layer it with some Greek yogurt and fruit topping.

Sticky Nut Crumble

10 dates chopped finely

2 Tbsp water

2/3 Cup almond butter

1 Cup mixed nuts/seeds (I used blanched almonds, pumpkin seeds coarsely chopped)

1/4 Cup shredded coconut

1/4 Cup sunflower seeds

1/2 Cup dried fruit (I didn’t have any on hand. But you could use raisins, dried cherries, craisins …)

1/2 tsp salt


Coat a springform pan with parchment paper. In a small saucepan, stir together dates, water, almond butter over low heat. Add the rest of the ingredients and stir to coat. Pour the mixture into the springform pan and chill in refrigerator for about 1/2 hour. Cut them into squares before serving. If you don’t like them sticky, you could bake them at 350˚ for 20-25 minutes.


Pear Crumble

It doesn’t happen often, but once in awhile I get sugared-out. We’re coming off weeks of fudge, caramel corn, Christmas cookies, peanut brittle, etc and I think I’ve had enough. I’m trying to dial back the sugar content in our cooking as a general rule, but it’s nearly inescapable during the holidays. So here we are, January 2, 2012 and my thoughts turn toward getting back on track with our family’s food consumption. So why the dessert post? Well, I can’t just go cold turkey now can I? This pear crumble is pretty light on the sugar (in my opinion). So it’s the perfect thing when your body starts craving something sweet late in the afternoon but you want to eventually curb the sugar spikes altogether. Plus I gotta use up my pears!

Pear Crumble

4 or 5 pears, peeled and thinly sliced

1/3 cup whole cane sugar

2 Tablespoons fresh lemon juice

2 Tablespoons cornstarch

2 teaspoons cinnamon

1/4 teaspoon nutmeg


1 cup rolled oats

1/4 cup brown rice flour

1/4 cornstarch

1/4 cup whole cane sugar

1/4 cup softened coconut oil or organic butter

1 teaspoon cinnamon

1. Preheat oven to 375˚F. Place thinly sliced pears, sugar, lemon juice, cornstarch, cinnamon, & nutmeg into a medium sized bowl and mix to combine everything. Set aside while preparing topping.

2. To make the topping, place all ingredients into a medium sized bowl and mix well until crumbly. Place the apple mixture into a 9 X 13-inch pan and sprinkle it evenly with topping.

3. Bake in a preheated oven for 25 – 30 minutes or until bubbly.

If you want to add a little tartness to this, include one or two small apples. I find it’s a nice balance.

Here’s to a wonderful new year filled with delicious food and new experiences. It’s a big year for me as I will be turning 40 in July! I have a few ideas for celebrating. You KNOW they’ll include some scrumptious food and a few surprises as well.

  • Kid Foodie

  • About This Blog’s Authors

    Even before his diagnosis of Celiac Disease in 2010, Kid Foodie was passionate about food. Although the diagnosis brought some restrictions, his appreciation and appetite for good, healthy food has only skyrocketed.

    For me, his diagnosis of Celiac opened up a world of food possibilities and a new way of thinking about what we eat. It has absolutely been a joy to overhaul our family's food choices and we all continue to benefit from it. We write this blog to help our family and friends understand how to cook gluten free and to provide them recipes to try out themselves.

    Kid Foodie now has his own blog:

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