June 21, 2010

Strawberry Rhubarb Crisp (GF/WF/Dairy Free/White Sugar Free)

Here is my recipe (a hybrid of a couple of other recipes with my own tweaks) for strawberry rhubarb crisp.

And it's for those of you who can't have wheat. or gluten. or dairy. and are staying away from processed sugar.  Yes friends, it's good and not too bad for you!

Strawberry Rhubarb Crisp
Mix these ingredients into a bowl and place in a greased 9 x 13" pan:
  • 12 stalks of rhubarb, cut into 1/4 inch pieces
  • A pint of strawberries, hulled and quartered
  • 1/2 cup agave nectar
  • 1/2 cup GF baking mix or flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon of fresh lemon zest
In another bowl, mix these ingredients to make the crisp topping:
  • 1/2 cup melted Earth Balance spread
  • 1/2 cup melted coconut oil
  • 3 cups GF oats (or less if you don't like a lot of oats)
  • 1 1/4 cups GF flour or baking mix
  • 1/2 cup agave nectar
  • Cinnamon to taste
Pour the crisp mixture over the fruit and bake in the oven at 375 degrees for 25 minutes.  Then cover the pan with foil and bake the crisp for another 15 minutes- doing this should allow the crisp topping to brown without burning while the fruit cooks down more and absorbs the juices.


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