Paleo Crumble Topping (allergen-free!)

easy grain-free crumble topping! pale gaps

Do you remember your discovery of roasted garlic? You put it on everything for about a week, right? It is my pleasure to introduce to you the new roasted garlic: Paleo Crumble Topping!

So far, I’ve used these golden nuggets to crown:

Paleo and allergen-free crumble topping

We’ve established that this Paleo crumble topping is easy and delicious, but it gets better: this recipe contains no nuts, dairy, eggs or sugar! That is quite a feat for a grain-free recipe.

gaps pumpkin pudding paleo

Crumble topping on pumpkin pudding!

Soaking the sunflower seeds removes the phytic acid and enzyme inhibitors. Using the wet seeds directly in the dough eliminates the usual step of dehydrating them after soaking. Best of all, this crumble topping contains no menacing allergens and boasts metabolism-boosting, appetite-satiating, and nourishing ingredients.

Paleo Crumble Topping

Yield: 1 cup, for about 3 servings. Easily double or triple the recipe.

Ingredients

  • 1/2 cup sunflower seeds, soaked in salted water for at least 8 hours and drained
  • 3 Tbs. coconut flour
  • 3 Tbs. finely shredded coconut
  • 2 Tbs. butter or coconut oil
  • 2 Tbs. raw honey

Instructions

  1. Preheat the oven to 350. Line a cookie sheet with parchment paper. Pulse all ingredients together in a food processor until a soft, smooth dough forms, about 3-4 minutes. The mixture will be crumbly. Taste and adjust stevia, if necessary.
  2. Pour the dough out onto the cookie sheet. Press and compact the dough into a mass. Break off bits of the dough to form small, crumble-sized pieces.
  3. Bake for 15-17 minutes, until golden brown. Stir halfway through baking to ensure even browning.

Notes

Grain, dairy, egg, nut and sugar free? Does it get better than that? Well, yes... because this crumble topping is quick, easy and delicious!

http://empoweredsustenance.com/allergen-free-crumble-topping-for-everything/

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Comments

  1. says

    Hi Lauren,

    These are so darn clever. Really love this idea. And I’m still obsessed with roasted garlic. These certainly look equally addicting. ;-)

    • says

      Yes, certainly. Pecans would be a lovely substitute, and almonds would work as well. Just soak the nuts overnight and proceed with the recipe. I would recommend using a heaping half cup of nuts because the sunflower seeds are more condensed in the measuring cup–if that makes sense. I hope you enjoy!

    • says

      I love this recipe because I don’t have to soak and sprout the seeds… that takes forever! It is so convenient to just throw the soaked seeds right into the batter. You get all the benefits of sprouting the seeds, without the hassle of dehydrating them. I hope you enjoy the recipe!

  2. says

    Hi Lauren!
    I just found your site and am really enjoying your unique recipes. This looks so delicious…I am contemplating the many foods I could sprinkle this on. Thank you for the recipe!

  3. Natalie says

    What can I replace seeds and nuts with? My daughter is allergic to all seeds and nuts. I wonder if soaking the seeds will make them more digestible and less allergenic ? Thanks

    • says

      Soaking the nuts/seeds makes them more digestible, but I wouldn’t recommend giving your daughter even soaked nuts/seeds if she is allergic. I don’t have any substitutes for the seeds in this recipe, but for something with similar texture, try my egg free, three ingredient coconut flour cookies. You can crumble the dough on the baking sheet and bake for probably 5 minutes instead of the 10.

    • says

      It’s debatable that stevia is allowed on GAPS, but I can understand if you don’t want to eat it. I’ve been researching stevia recently, and I just decided to give it up. Unfortunately, honey would throw off the moisture content in this recipe. I’m experimenting with a honey-sweetened version of this recipe and hopefully it will be up soon!

      • Diane says

        This is the information from the GAPS question and answer section:

        A bit of fresh stevia herb is OK, as any edible herbs. But I don’t recommend processed stevia used as a sweetener. We simply don’t know enough about it yet.

        This is why I get confussed on recipes with Stevia. I love your blog and your recipes.
        thanks!

        • says

          Thank you for your comments and kind words!

          I was thinking of that exact section from the GAPS faq page, too! Since Dr. Natasha doesn’t say it is illegal due to the carbohydrate structure, I think it comes down to personal choice whether to include it on the diet. Dr. Elaine Gottschall, who popularized the specific carbohydrate diet, basically says the same thing about stevia–it is not illegal, but she doesn’t recommend it because the molecules are actually similar to steroid molecules. Isn’t that interesting?

          It seems like people have set opinions on their sweeteners. I tried offering both honey and stevia sweetened things here. For example, I recently gave a recipe for stevia-sweetened coconut flour muffins because I had requests for sugar free things. But then other people want only honey-sweetened things. It’s impossible to please everyone, I guess. But I really appreciate your input, and I am leaning towards not posting stevia recipes anymore.

  4. melissa says

    Is there anyway to pin your recipes on pinteres?, this one is not in your boards and pinterest is the best way for me to organnize myself! Thanks,
    Melissa

    • says

      When I set up my Pinterest account, it gave me a Pin It button to put on my browser toolbar. Do you have that? I am looking into setting up a Pin It button for each picture, so that when you mouse over an image a Pin It button will pop up. I hope it will be up soon, and I’m sorry for any inconvenience! I’ve just pinned this recipe to my Empowered Sustenance board, so you can repin it from there in the meantime.

  5. Melissa smith says

    Thank-you! Just pinned it! You are fabulous, autoimmune pa,do is tough and I am super pumped about a crumble topping recipe:)

  6. Carole says

    Could this be crumbled “raw” on top of pie filling and baked along with the pie instead of separately? Will it get done enough that way? Just wondering, as I like to make apple crumb pie with a pecan flour crust. Thanks!

    • says

      My concern would be that the juices from the apples might make it soggy. So I’m not sure… Maybe you could just bake this while your pie is cooking (at whatever oven temp.), giving it a stir every so often to make sure it doesn’t get over done? But if you do decide just to put it on top, I’d be interested to hear how it works :)

  7. says

    Hello Lauren – I made this last night as a topping for blueberry/banana crumble and it worked perfectly (even without stevia). I just cooked the fruit first and added the topping in the last 20 mins. Yummy crunchy deliciousness – thanks so much for sharing! X

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