I am finally back to posting again after my week away and thought I would come back with a nice treat for you. I do really try and stick to making healthy recipes that are low in sugar but I just can’t resist sweet food and I actually really like making it. These squares are amazing though so I can recommend them and I did keep them reasonably healthy.
These little squares are packed full of goodness with spelt flour, almond flour and rolled oats plus I have got most of the sweetness from xylitol which is a naturally occurring sweetener that you can find in berries, plums and apricots. I have to be honest that too much of it is not good for you and can have a laxative effect but if you only have one square you will be fine. The hard bit will be sticking to just having one.
The main reason that I use xylitol to sweeten these squares is that it has a very low GL and so it keeps these treats lower on the glycemic scale. On calculation these treats have a GI of 41 and an estimated GL of 7.5. If you are following a low GL diet then these squares are quite big and so you could just have half a square as your dessert allowance. That way you get a treat and still stick to your diet, who can complain about that.
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On another matter, I am teaching my first yoga class this week, in fact I am doing 3 and am completely terrified. I know it will be fine but it is still a bit scary, I just need to get the first one under my belt and then it should get a lot easier.
Apricot & Nectarine Crumb Squares
Makes 12
Prep Time: 20 mins
Cook Time: 30-40 mins
Total Time: 50-60 mins
Ingredients
135g/1 Cup Light Spelt Flour
55g/1/2 Cup Almond flour
50g/1/2 Cup Rolled Oats
100g/1/2 Cup Xylitol
40g/1/4 Cup Coconut Sugar
100g/3/4 Cup Coconut Oil, cold & hardened
4 Apricots, stones removed and sliced
2 Nectarines, stones removed and sliced
Instructions
1. Preheat oven to 180C/350F/Gas Mark 4 and line an 8″x 8″ baking dish with greaseproof paper.
2. In a large bowl, combine flours, oats, xylitol and coconut sugar.
3. Add the cold coconut oil to your dry ingredients and using a dough cutter or a knife keep slicing through the oil to combine well. The texture should start to look like crumbs.
4. Remove about 140g or 1 1/4 cups of the mixture onto a small bowl and place in the fridge to use later.
5. Add 2 tablespoons of water into the large bowl with the crumbs and gently mix to form a dough. You are trying to get the dough to form one piece, if it is a bit dry add more water 1 tbs at a time or if it is too wet add a bit more flour.
6. Transfer your dough to the baking tray and press down the dough with your fingers to cover the full base evenly.
7. Spread out the apricot and nectarine slices on top of the crust and even out the top.
8. Sprinkle the crumble that’s set aside on top of the pie evenly.
9. Place in the preheated oven and bake for about 30-40 minutes. Top should be nice and golden.
10. Remove from oven and allow to cool before cutting and serving. Cutting them when they are too warm will cause them to fall apart do I put them in the fridge for a bit to get properly cold before cutting.
Nutrition
