Up Vanilla Strawberry Rhubarb Crisp (Vegan, Gluten Free)1
As you may or might not have noticed, this past month I’ve been trying to do my better to bring you more savory dishes. When I did so my reader survey last year, a lot of you wanted more healthy meal options.
But sometimes I simply can’t help but bake, I think it’s my true getting in touch with in life. Last week I had developed a 6am trip away from Chicago to find out Tony. I knew I needed to keep by 4am to be able to skip traffic and present myself enough time.
You imagine that I would have visited bed at 8pm the night before, but nope, there I had been baking a batch of delicious chocolate chip cookies at nighttime. I call it stress baking. Some things hardly ever change.
Anyway I wish to make best use of this year’s farmer’s marketplace fruit therefore throughout summer We plan on getting you fresh, seasonal formulas… Perhaps a fruits pie, or two?!
If you have ever gone to the Midwest, you know how much beef liver per week we love our strawberry rhubarb combos. The sweet and tartness is certainly everything you could desire, especially paired with a large scoop of vanilla snow cream.
What really makes this crisp stand out may be the addition of vanilla and coconut glucose. The vanilla provides a lovely taste to the fruits that means it is memorable, I swear.
And the coconut sugars? Well it’s an unrefined sweetener that’s not prepared like regular sugars, meaning it offers more nutrition and minerals, along with adding a distinctive flavor. And no, it doesn’t taste like coconut. I recommend giving it a go in the event that you haven’t, it’s among my favorite sugars to bake with these days.
Last but not least, I love love love the pecan oat topping. As the sharp bakes, the pecans get all toasty, nutty and sugary. Perhaps it’s just me but I think pecans are perhaps one of the most underrated nut products out there. But who knows maybe you aren’t a pecan lover; if that’s so, feel free to sub in almonds.
I cannot await you to try out this one out on your family and friends, or simply eat everything yourself. This sharp is best offered warm using a scoop of your favorite vanilla snow 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 Sharp (vegan, gluten free)
Prep period:
15 mins
Cook time:
30 mins
Total time:
45 mins
Ingredients
1/2 cup gluten free of charge oat flour
1 teaspoon cinnamon
3/4 chopped pecans
For the filling up:
5 stalks rhubarb, diced into 1 inch pieces
1/2 cup coconut sugar
1/2 teaspoon vanilla extract
2 tablespoons gluten free oat flour
Instructions
Make the topping: Inside a medium dish, whisk together oats, oat flour, cinnamon, pecans, coconut sugars and coconut essential oil; set aside.
Preheat oven to 375 levels F. Grease a 9×9 inch baking skillet with coconut oil (or generously coating with cooking squirt).
In a big dish, add coconut sugar, vanilla bean, strawberries, rhubarb and oat flour; toss a few times to evenly coat the fruit with the sugar and flour. Pour into prepared pan and evenly sprinkle the topping on the fruit.
Bake for 30-35 a few minutes until the filling up starts to bubble and the top is golden dark brown. Great for 10-15 moments before serving. Best with your favorite glaciers cream, if preferred. Serves 9.
It is possible to replace the oat flour with regular flour if you are not gluten free.
You can even use softened or melted butter instead of the coconut oil in the event that you aren’t dairy products free.
You can even use brown sugar instead of the coconut sugar in the event that’s everything you have on hand.
OH my goodness stress baking”. I could 100% relate. That is me On a regular basis! I will possess a million thngs to accomplish or a huge amount of cookies in my own cake stand but sometimes baking may be the only way to soothe the spirit.
Also this crisp is as well ideal for summer! Caring all your healthful attributes too, totally likely to serve this with some glaciers cream for summer season bbqs!
Hi Monique,
This appears amazing and can’t wait to make it for the Christmas party this weekend. Can I make use of frozen berries because of this? If yes, would I have to thaw them first or just make use of them straight away?