Sunday, December 28, 2014
yuzu-ginger tropical-fruit crumble (gluten free)
1/4 banana per person, chopped
1 can tropical fruit: papaya and pineapple
1 can mandarin oranges
3 small yuzu (Japanese citrus), juiced (I'd use the peel too)
1 1/2 c. almond flour
3 large pieces crystallized ginger, finely diced
1/4 c. flaked coconut, finely chopped
pinch of salt
1/2 t. powdered ginger
3 t. sugar
1 t. baking powder
1/4 c. butter or coconut oil, softened
Drain the canned fruit (keeping a bit of the juices on hand) and add it with the bananas to each individual ramekin (or a larger baking dish if you're doing it all together). Add a wee bit of the canned juices to each bowl along with the yuzu juice and peel.
Mix the dry ingredients (including the coconut and crystallized ginger) in a large bowl and then work the butter in with your fingers until it's a crumbled, knobbly texture.
Cover each bowl with some of the crumble mixture, then cover and microwave each bowl about two minutes (depending on your microwave's power--mine is 700 watts).
This would be perfect with a rum sauce and/or whipped coconut cream. Eat with your favorite Japanese train spoon.