Sunday, September 8, 2013

Low Glycemic Gluten Free Strawberry Rhubarb Crisp

Okay, so I was getting really bummed that I hadn't eaten any rhubarb this summer.  The supermarket was selling the last of the summer's fresh rhubarb for $6 a pound!  I refuted that highway robbery and decided to check out the farmer's market.  Lo and behold, $2 for the necessary bundle.  Thank you local farmers for coming through.
Message of the story:  SUPPORT YOUR LOCAL FARMS :)

Now that I'm off my soap box, let's move on.  I had been wanting to experiment with whole grain gluten free baking for a while and had not found a chance to.  The truth is, I don't like making baked goods all the time, whenever I crave them because I usually live alone and ..... you see where this is going?  Yup, if I baked a pie, you'd find me 3 days later, strewn in my living room floor, coming down from a pie hangover with nothing to show for it but an empty pie pan, a guilty conscience and some extra poundage 'round my middle.
I refuse!!! Never again!!! So, I've been trying to be good and only baking when there's gatherings where a dish is required.

Fast forward to present day and while I'm staying with a family, I can now bake things and only eat a SINGLE serving while we all equally share the loot.
Here is my first and last attempt (for this summer) of the classic Strawberry Rhubarb Crisp.  Mind you, I kind of emptied some of my cupboard for this, using up certain things that I had bits of, so feel free to switch out certain things.

Low Glycemic Gluten Free Strawberry Rhubarb Crisp
serves 6-8 

3 c rhubarb, washed, trimmed and diced into 1/2 inch slices
3 c strawberries, washed, tops removed and quartered
2/3 c coconut palm sugar
1/3 c fresh squeezed orange juice
zest of an orange OR 1 tsp dried lemon zest
1/4 c tapioca flour
2 Tbsp potato starch
1/4 tsp cinnamon

1/4 c sorghum flour
1/4 c teff flour
1/2 c rolled oats OR quick oats
1/8 c potato starch
1/8 c tapioca flour
1/2 c hazelnuts, roughly chopped
1/8 c flaxseed meal
1/4+ c coconut palm sugar (adjusting to your liking)
1/4 c earth balance
1/4-1/2 tsp sea salt

1.  Preheat oven to 350.  prepare a 8 x 8 baking dish.
2.  In a large mixing bowl, mix in all the filling ingredients.  pour into the baking dish and let it sit.
3.  In a small bowl, mix all the dry ingredients of the topping.  mix in the earth balance with your hands (finger tips) until the "butter" is mixed in throughout the flour, creating course crumb like bread crumbs.
4.  Spread the topping evenly over the filling and bake for 45-55 minutes, depending on oven.  Pull out when the top is golden brown and the filling is bubbly and thickened.
5.  Let it cool a bit, and serve with your favorite vegan ice cream!

I challenge you to only eat a SINGLE serving!  :)

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