We found out a long time ago that we can’t tolerate flour. I’ve tried organic flour, grinding my own wheat berries, using ancient grain berries like kamut. I used sourdough as a way to break down the phytic acid and make these things more digestible too. We even struggle with gluten free flours and starches. In short, I find we feel better with meat and vegetables. We’ve tried many different diets including carnivore; now we simply eat the foods we know we can tolerate, grow or wild harvest here in northern Alberta. It’s just a whole ingredient meat n’ potatoes kind of diet. Wild berries, carrots, onion, potatoes, beets, cabbage, eggs, meat and milk. It’s even better when we have a successful hunting season and are consuming healthy elk or moose. I ferment my homegrown cabbage and veggies and make kombucha with wild harvest teas. If you’re interested to learn how to make your own healthy herbal kombucha you can find that here.
Today I’m going to share a grain free mango cobbler. We’ve been enjoying frozen mango lately. FYI it’s not my own homegrown mango ha ha! Although I’ve been considering putting a couple of mango trees in our tropical year round greenhouse. For now, Costco has it in frozen form and we decided to get some for a bit of variety.
Mango is actually super delicious when cooked like an apple. I found I like it better this way than raw. I also find that I tend to struggle with raw fruits and vegetables, it’s as if I need to cook them or ferment them to feel better. If you have gut sensitivities you know starches, grains and even gluten free grains can be difficult to digest. So long as you can tolerate milk this is a great gut healthy cobbler. Everyone is different though:)
I digress, here’s the recipe.
Grain Free Mango Crisp
*I create my recipes for my family size, this can easily be cut in half if you don’t want such a large crisp.
Preheat oven to 350F
About 8-10 cups frozen, chopped mango
1.5 cups sugar (I use organic non bleached sugar I buy in bulk at Costco)
Cinnamon to taste
Pinch of salt
Mix the mango, sugar, salt and sprinkle of cinnamon together in a bowl so that the mango is coated.
Add a few tbsp of butter to a 9×13 dish and place in the oven to melt and coat the pan. If your butter is room temp you could just butter the dish too.
Once buttered, spread the mango mixture into the 9×13 pan. Bake for one hour.
The Topping
1 cup butter
2 cups milk powder
Preheat a well seasoned cast iron skillet, melt the butter in it.
*if you’re interested to see how I season my cast iron you can find that post here.
Once the butter is melted, evenly sprinkle in the powdered milk. Keep the skillet on low, allowing the milk powder to soak up the butter and gently brown. About 4-5 minutes.
I buy my milk powder from Costco. I’ve had a lot of people ask me about the brand so here’s a photo.
After about 4 to 5 minutes it’s time to gently flip the browning milk powder to brown it on the other side.
Once flipped, allow to brown for another 4-5 minutes.
At this stage I begin to stir it a bit and break it up. You’re looking for a granola crumble kind of texture.
Sprinkle 1/4 cup sugar and cinnamon to taste onto the browning milk powder.
Keep browning and mixing.
Personally I don’t enjoy the taste of milk powder. However, I have found doing this creates a nice flavor that creates a grain like taste and texture.
Turn the heat off the topping and set aside. Once the mango has baked, remove it and now top it with the milk powder crumble.
Now put the crisp back into the oven for 30 to 40 minutes.
It’s not going to be like a traditional crisp. It will look quite watery but let it sit and cool to absorb the liquid. It will create a delicious thick sauce that tastes lovely with some whipped cream.
*And just one last note on that milk powder topping, it makes a delicious grain free granola in milk. If you’re on a special diet to heal, and you can tolerate milk, this is a wonderful treat. You could omit the sugar and add cinnamon or keep it plain.
Enjoy:)
Warmest Blessings,
Ashley
