As you may or may not have noticed, this past month I’ve been trying to accomplish my better to bring you even more savory dishes. When I did so my reader survey last year, a lot of you desired more healthy food options.

But sometimes I simply can’t help but bake, I think it’s my true getting in touch with in life. The other day I put a 6am air travel out of Chicago to find out Tony. I understood I had developed to keep by 4am to be able to skip traffic and give myself plenty of time. You think that I’d have visited bed at 8pm the night time before, but nope, there I had been cooking a batch of chocolates chip cookies at midnight. I contact it stress cooking. Some things under no circumstances change.
Anyway I want to make best use of this year’s farmer’s marketplace fruit and so throughout summer We plan on bringing you fresh, seasonal quality recipes… Perhaps a fruits pie, or two?!
If you have ever gone to the Midwest, you know how we like our strawberry rhubarb combos. The sugary and tartness can be everything you could want, especially combined with a large scoop of vanilla glaciers cream.
What really makes this sharp stand out may be the addition of vanilla and coconut glucose. The vanilla provides a lovely taste to the fruits that means it is unforgettable, I swear.
And the coconut glucose? Well it’s an unrefined sweetener that isn’t processed like regular sugar, meaning it provides more nutrients and minerals, along with adding a unique flavor. No, it doesn’t taste like coconut. I recommend giving it a go if you haven’t, it’s one of my favorite sugar to bake with these days.
Lastly, I really like love love the pecan oat topping. As the crisp bakes, the pecans obtain all toasty, nutty and nice. Perhaps it’s simply me but I believe pecans are perhaps one of the most underrated nut products on the market. But who knows maybe you aren’t a pecan lover; if that’s the case, feel free to sub in almonds.
I cannot await you to try this one out on your family and friends, or just eat it all yourself. This crisp is best offered warm having a scoop of your preferred vanilla ice cream. Enjoy! Xo.
If you make this, make sure to snap a pic and upload to Instagram utilizing the hashtag #ambitiouskitchen! xoxo.
Lightened-up Vanilla Strawberry Rhubarb Crisp (vegan, gluten free of charge)
Prep period:
15 mins
Cook time:
30 mins
Total period:
45 mins
1/2 cup gluten free oat flour
1 teaspoon cinnamon
3/4 chopped pecans
For the filling:
5 stalks rhubarb, diced into 1 inch pieces
1/2 cup coconut sugar
1/2 teaspoon vanilla extract
2 tablespoons gluten free oat flour
Make the topping: In a medium bowl, whisk together oats, oat flour, cinnamon, pecans, coconut sugar and coconut oil; set aside.
Preheat oven to 375 levels F. If you have any sort of concerns regarding where and exactly how to make use of Stuffed Zucchini boats rice, you can call us at our page. Grease a 9×9 inch baking pan with coconut oil (or generously coating with cooking squirt).
In a big bowl, add coconut sugar, vanilla bean, strawberries, rhubarb and oat flour; toss several times to evenly coat the fruits with the sugar and flour. Pour into prepared pan and consistently sprinkle the topping over the fruit.
Bake for 30-35 mins until the filling up begins to bubble and the top is golden dark brown. Great for 10-15 a few minutes before serving. Top with your preferred snow cream, if preferred. Serves 9.
You can replace the oat flour with regular flour if you are not really gluten free.
You can even use softened or melted butter instead of the coconut oil if you aren’t dairy products free.
You can even use brown sugar instead of the coconut sugar in the event that’s what you have on hand.
OH my goodness strain baking”. I can 100% relate. That is me On a regular basis! I will have a million thngs to do or a huge amount of cookies in my own cake stand but occasionally baking may be the only way to soothe the spirit.
Also this crisp is as well perfect for summer! Loving all your healthy attributes as well, totally likely to serve this with some snow cream for summer time bbqs!
Hi Monique,
This looks amazing and can’t wait to create it for a Xmas party this weekend. Can I make use of frozen berries for this? If yes, would I have to thaw them first or just make use of them straight away?

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