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!
Ingredients
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)
Directions
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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