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Crunchy Crumble (gluten free, dairy free, egg free, nut free, corn free)

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I made it through a full day on my rotational diet (yay!!), eating three meals that weren’t exactly the same 🙂  Then evening rolled around. And I wondered what in the world I was going to eat?

I have to have a snack before bed. If I don’t my stomach will growl all night, and I can’t sleep well. So I needed something.

I have not had time to make any snacks/baked goods with new grains. I didn’t have any fruits on my list for the day actually in the house. I had already eaten beets and green beans for every meal…and didn’t want more for bedtime snack. There was no leftover pork or rice. I was pretty much out of food for the day.

So I came up with a quick, easy, crunchy snack that was just what I needed. And it was so good!!! I’m actually bummed now that I can’t have it again for four days.

It’s like the topping for a crumble/crisp. But you can eat it plain 🙂  The best part? It took 3 minutes to prepare. And you can actually eat it without baking it if you’re looking for something really quick. It won’t be crunchy that way, but it still tastes great.

This crumble is the perfect crunchy treat at the end of the day. You can eat it plain, sprinkle it on fresh fruit or make a little crumble with it by baking it on fruit. Lots of options. This is a single serving.

Now the wheels are turning. I foresee some dessert baking coming soon 🙂

Crunchy Crumble
serves 1

1/4 cup white rice flour
2 tsp. lard (or palm shortening or butter)
2 tsp. maple syrup (or honey)

Heat oven to 400 degrees F.

Mix flour, lard and syrup. Break into crumbles in an oven safe dish or on a baking sheet. Bake for 12 – 20 minutes, until golden brown. Allow to cool for a few minutes to fully crisp.

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