Sunday, June 17, 2012

Strawberry Rhubarb Crisp

 Don’t you love how certain smells and aromas can trigger very specific memories? Sometimes the memories are so vivid it’s almost as though you were reliving that one moment. Since I was a child, I have always had a very strong sense of smell (or so my mother tells me) and a love for all things food related! Sure, I love the smell of flowers, forests, and a rainstorm but most of my memories related to aroma can be linked to food. In fact, when I had my wisdom teeth removed, the first thing I asked about when waking from anesthesia was the smell of someone’s lunch. In addition, because my fiancé lost his sense of smell years ago, my strong sniffer makes up for the both of us J

Growing up my mom didn’t bake too often. However, at the beginning of summer, when the rhubarb was growing out of control – I could always count on homemade crisp. The soft smell of tart rhubarb laced with hints of cinnamon and brown sugar blowing through the house from the gentle cross breeze is simply amazing! So…when I saw fresh rhubarb at my local food coop – I had to make rhubarb crisp (a healthier version of course).  Often times dessert is loaded with refined sugar, flour and butter. This version contains coconut flour, coconut oil, raw maple sugar, oh – and I threw in some fresh strawberries as well. I PROMISE it is awesome!

Rhubarb is actually a vegetable and its stalks are generally used for breads, muffins, and pies. Rhubarb is rich in B-vitamins such as riboflavin, niacin, B-6, and thiamin. It also contains small amounts of beta-carotene and lutein, which is converted to vitamin A in the body. Vitamin A is a natural antioxidant essential for vision, and maintaining integrity in the skin and mucous membranes. Like kale and other green leafy vegetables, rhubarb also contains vitamin-K, which promotes bone health and minerals like iron, calcium and potassium. Next time you look at rhubarb like it’s a giant weed – think again!

3 cups of rhubarb stalks, chopped
2 cups of strawberries, chopped
2 tablespoons of coconut flour (whole wheat or gluten free flour would also work)
2 tablespoons of raw organic honey
2 teaspoons of cinnamon
1/2 cup of old fashioned oats
½ cup of chopped pecans
1/3 cup of raw maple sugar (dates or brown sugar would also work)
4-5 tablespoons of coconut oil (not melted)

Preheat the oven to 350 degrees. In a large bowl, add the chopped rhubarb, strawberries, 1 teaspoon of cinnamon and honey. Mix gently. Add the coconut flour and toss until the fruit is completely dusted with flour. Transfer to a pre-greased 8x8 pan.

Mix the oats, pecans, maple sugar, remaining cinnamon and coconut oil in a medium bowl. Continue to stir until you have a clumpy, crumbly mixture. Spoon and press the crisp mixture over the fruit until covered.

Bake for approximately 45 minutes. Remove it from the oven and allow it to stand for 10-15 minutes before serving. Enjoy!!!

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