What an amazing weekend!! And the only thing that could have made it even better was dessert
I awoke on Saturday morning to beautiful, cooler weather and a nice breeze–a refreshing change from the stagnant 100 degree weather that’s been plaguing this area (and many other parts of the country) for months. It was PERFECT! Early in the morning, my husband and I–along with the rest of my family–enjoyed the amazing weather while cheering my step-son on at his football game. Here’s a pic. of my boys and me after the game…
It was so nice getting to joke and laugh with my family during the game The rest of the day was full of food, more football, and watching movies. Honestly, I don’t know that it gets much better than that!
Then on Sunday, I attended the Gluten & Allergen Free Expo, held right here in Dallas. I’ll be perfectly honest, when I first arrived at the Expo, I had no intention of staying for very long. There were booths set up all throughout the ballroom, vendors handing out pamphlets and touting products, and people scrambling about in every direction. I think my urgency was due to the fact that I’m particularly pathetic in crowds–I usually end up ricocheting off of people (I blame it on my clumsiness) and apologizing non-stop (“excuse me,” “sorry,” “did I step on your toe?,” “I’m really sorry!”).
After carefully making my way through the ballroom once, I sought out my sweet new friend Amy Green (of simplysugarandglutenfree.com) who was kind enough to introduce me to some others at the expo. Afterward, I decided to brave the booths again–I went up and talked to vendors, sampled some treats (free samples are always a good thing), and began collecting some more of the samples, magazines, coupons, and pamphlets that were being handed out. I ended up staying much longer then I’d anticipated and learning a great deal about restaurants and physicians in the area that cater to those with specific (and not-so-specific) allergies, as well as different brands that are sold at stores in the area. Basically, I had no idea it was going to be so much fun! I went home a very happy camper
I spent the entire rest of the day rummaging through my goody-bag….
I read each pamphlet, recipe, ingredient list and magazine from cover to cover….
taste-tested devoured all of the treats….
And then I used this amazing cereal as the inspiration for the night’s dessert!
Inside the box of this tasty, healthy cereal, there’s a recipe for Apple Buckwheat Crisp. Although the recipe looked amazing, I thought I would come up with an easier, smaller version that could be tossed together in a hurry.
This Cinnamon Plum Crumble is wholesome enough to enjoy for a really delectable breakfast, while also sweet and pie-like enough to enjoy for dessert. The main ingredient in the cereal, buckwheat, which is high in fiber and phytonutrients, has a distinctly nutty, earthy flavor that pairs well with the plums, cinnamon, and touch of honey in this recipe (can you tell I’m ready for fall?!?). I made 2 small crumbles in hopes that I would save one for breakfast this morning. Of course, that didn’t happen. The first one was so good that I went back to the kitchen and inhaled the second before I even had time to think about it. Not to worry though! For breakfast I poured a big bowl of this cereal and topped it off with bananas, goji berries, and almond milk. I sat outside, ate my cereal, and reminisced about the wonderful weekend…
- 2 small plums, pitted and sliced thin–equalling approx. 1 cup (you could also use apples or pears)
- ½ lemon, juiced
- 10 drops liquid stevia (or ½ Tbs. honey)
- ½ cup Erewhon Buckwheat and Hemp cereal
- ½ Tbs. coconut oil
- 1 tsp. honey
- ¼ tsp. cinnamon
- pinch sea salt
- Preheat oven to 350 degrees F.
- Place the sliced plums into a bowl. Add the lemon juice and liquid stevia and stir well.
- Pour the plums and liquid evenly into two ½ cup ramekins.
- To make the crumble topping, blend the cereal, coconut oil, honey, cinnamon, and salt in a food processor until it’s broken down and beginning to clump together.
- Pour the crumble topping evenly over the plums.
- Place the ramekins in the oven to bake for 20-25 minutes.
- When done, remove from oven and allow the crumbles to cool a bit.
- Serve and enjoy!!