Use any berry you want, except strawberries- they dont bake well. Peaches, blueberries, raspberries, blackberries, cherries. They all will work.
Make the oat milk ahead. While it doesnt take long to make, having it ready is a help.
1 cup steel cut oats
3 cups filtered water
Put oats in a jar or bowl and cover with water. Let soak for at least 20 minutes, but overnight will work, too. Drain and rinse well.
Put the soaked oats into a blender and add the 3 cups water. Blend on low for 1 minute, then on high until smooth. You can strain if you want, but I only use it to cook, so I dont.
You can also add sweetener or vanilla if you want.
1 cup oat milk is standard grain serving.
Makes 4 servings
4 cups phase 1 fruit
1 tsp arrowroot mixed with 2 tsp cold water
3/4 cup phase 1 flour or use one of my flour blends
1 tsp baking powder
1/4 tsp salt
1/4 tsp xanthan gum
2 tsp vanilla
1/4 cup xylitol
1 egg white, lightly beaten
1 cup oat milk
2 egg whites, beaten until stiff
Heat oven to 375 degrees
Put fruit into a saucepan over medium heat. Warm through. Add arrowroot mixture and stir until thick. Keep hot while you mix the topping.
In a small bowl, stir wet ingredients together- the single egg white, xylitol, vanilla and oat milk. Set aside.
In a large bowl, mix dry ingredients together- flour, salt, xanthan gum, baking powder.
Pour wet mixture into dry mixture and stir just until combined.
Scoop the whipped egg whites into the batter, and very gently fold the egg whites in.
Pour the fruit into a deep baking dish.
Spread the topping over the fruit.
Bake at 375 for 15-20 minutes, until golden brown, and a knife stuck into the topping comes out clean.
4 standard servings of grain and fruit.