Tate’s Bake Shop just released their new cookbook, Baking for Friends, and I recently received a copy for review. The book is loaded with recipes for cookies, muffins, crisps, and bars, along with beautiful photos of the sweets. They are also offering a five dollar discount to my readers who wish to purchase the book, as well as a giveaway (see below for details).
If you enjoy baking for the holidays and giving gifts of food, this is a great book for you. I immediately started looking for recipes that would adapt well to a grain free, low sugar format, and decided to adapt the recipe for Ginger Plum Crisp. Crisps are relatively easy to make without grains, and this version turned out so well:
It was lick-the-bowl fabulous. The original recipe calls for flour, sugar, oats, and Italian plums, so I made some easy swaps. I eliminated all of the added sugar and instead opted for a small amount of stevia, and honestly the fruit is sweet enough that you could probably skip that part. You could also add a tablespoon of honey into the topping in lieu of the stevia, if you are not a fan. I traded red plums for the Italian plums, as they are a little lower in sugar and carbs, and I used almond flour and coconut for the topping. My other swap was the pan size–I swapped their 8 by 8 inch pan for a 6 by 10 inch pan, and so I increased the amount of topping. Here’s the adapted recipe:
- 1 cup almond flour
- 1/2 cup unsweetened, flaked coconut
- 1 teaspoon cinnamon
- pinch of salt
- 2 packets dry stevia extract (or 1 tablespoon of honey)
- 5 tablespoons virgin coconut oil, warmed to liquid
- 1/2 cup chopped pecans
- 2 1/2 pounds red plums (about 8 medium plums), pitted and sliced
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons chopped, crystallized ginger
- Preheat the oven to 375 degrees. Spray a 6 by 10 inch baking pan with cooking spray to coat (you can use an 8 by 8, if you prefer).
- In a small mixing bowl, stir together the almond flour, flaked coconut, cinnamon, salt, and stevia. Stir in the melted coconut oil until incorporated, then stir in the pecans.
- Spread the sliced plums in the prepared baking dish, and drizzle with the cream and vanilla. Sprinkle the chopped, crystallized ginger evenly over the top, and then spoon the topping over the plums.
- Bake for 35 minutes, or until the plums are bubbly and the topping is lightly browned. Serve warm, with softly whipped cream, if desired.
I think you will like this.
If you would like to order the Baking for Friends cookbook with a five dollar discount, enter the discount code BAKEOFF at this order link. You can also leave a comment below to enter to win a copy of the book, along with a Tate’s Cookie and Bar Tower–how cool is that, really?
Giveaway has ended! The winner was Deea–congratulations, and thanks to everyone who entered!
1. Leave a comment after this post, describing your favorite fall dessert. This is mandatory to enter, and counts as one entry.
2. For a second entry, you can “Like” Tate’s Bake Shop on Facebook, and then leave a second comment below for a second entry. Be sure to indicate your Facebook name, so this can be verified.
3. For a third entry, you can “Like” Seasonal and Savory on Facebook, and then leave a third comment below for a third entry. Be sure to indicated your Facebook name, so this can be verified.
4. Open only to U.S. mailing addresses, please.
5. Giveaway will end on November 10th at 5 p.m., M.S.T. I will select a winner using random.org, and will notify the winner via email. If the winner does not respond within 48 hours, I will select an alternative winner using the same method.
Disclaimer: Tate’s Bake Shop provided a review copy of Baking for Friends and is providing this reader giveaway. I was under no obligation to review or mention the book, and all opinions are my own, and genuine.
Thanks for reading,