Stone Fruit Crisp with Ginger Cardamom Biscuits
6 colorsTHE WHY BEHIND THIS RECIPE
One of the cooking in color principles is “A Lil’ Zhuzh” and while that usually means adding herbs, spices, ferments, seeds or something saucy to a meal, it also means sometimes I like to find ways to ZHUZH up something simple to make it even more exciting. That’s what these ginger cardamom biscuits do to your simple fruit crisp. I love fruit crisps, but sometimes I want them to have a little somethin’ somethin’ besides chopped nuts or oats on top. This biscuit is blood sugar friendly, made with nutrient-dense flours, and it’s bursting with flavor from the cardamom and ginger. I brought these to a women’s circle earlier this year, and they were a HUGE hit.
Yields: 12 servings (with 12 biscuits)
Total time: 60 minutes
Prep time: 15 minutes
Bake time: 45 minutes
WHAT YOU NEED
FOR THE GINGER CARDAMOM BISCUITS
2 cups almond flour
1 cup coconut flour
1/2 cup allulose or monkfruit (or your preferred sweetener, I use RX Sugar)
2 teaspoons baking powder
2 teaspoons baking soda
½teaspoon kosher salt
3 tbsp minced ginger (can use powder if you don’t have fresh)
3 tbsp cardamom
1/3 cup almond milk (or any milk of choice)
1 tbsp vanilla extract
4 eggs - reserve egg whites from 1 egg for brushing tops, beat the other 2 eggs + 1 yolk together
1/4 cup coarsely chopped pistachios
4 tbsp or 1/2 stick grass fed butter, diced into small chunks
Can sub coconut oil if vegan
FOR THE FILLING
8-10 cups of fruit - I like 6-8 cups of peaches/nectarines and 2 cups of cherries
Zest and juice of 1 small lemon (about 2 to 3 tablespoons)
1/2 tsp nutmeg
2 tbsp honey (optional)
1/4 cup arrowroot starch
HOW TO DO IT
PREP BISCUIT BATTER
Heat oven to 375F
In large mixing bowl, combine almond and coconut flour, allulose, baking powder, baking soda, salt, cardamom, and minced ginger. Stir.
In a medium mixing bowl, add the almond milk and crack 3 eggs. For the 4th egg, add the yolk into the bowl but save the white in another smaller bowl to brush the tops of the biscuits with.
Combine wet and dry mixture and stir. Add the chopped pistachios. Work into flour mixture the small pieces of butter with with fingers or a fork until distributed. Knead it for a minute or two then refrigerate while you do the filling.
MAKE THE FILLING
Make filling: Add fruit, lemon zest and juice, nutmeg, honey (optional, make a judgement call based on how sweet your fruit is) and arrowroot starch to a large mixing bowl. Stir.
BAKE FILLING FOR 30 MINUTES
Transfer fruit mixture to a 9-by-13-inch baking dish, cover with foil and bake for 30 minutes, until fruit and juices are bubbling.
MAKE YOUR BISCUIT ROUNDS
While fruit mixture is baking, use your hands to mold biscuits about 1/2 inch thick rounds. Place biscuits rounds on a plate, and refrigerate them for a few minutes if you have the time. If you skip this refrigeration step, no biggie.
COMBINE AND BAKE
Remove baked fruit from oven and arrange biscuit rounds evenly over the top. Brush each biscuit with a dash of the egg white mixture.
Bake, uncovered, for 12 to 15 minutes, until biscuits are well browned. Drizzle with a little honey, and let cool slightly before serving. You can always serve with some organic vanilla bean ice cream too! I love Straus Organic Vanilla bean ice cream.
SWAPS, TIPS & TRICKS
Different fruit: Don’t have peaches, nectarines and cherries? No problem! This works well with really any fruits. You can use a frozen fruit medley, apples, pears, anything that’s in season or that you have on hand.
Pistachios: Don’t have pistachios? Swap for a different nut!
Nutritional Info
Per serving, makes 12 servings
Calories: 255
Carbohydrates: 22g
Fiber: 8g
Net carbs: 14g
Protein: 8g
Fat: 16g
Sodium: 346mg
Sugar: 5g
