World’s Best Gluten-Free Strawberry Rhubarb Crisp—Paleo friendly

admin Blog, Dairy-Free, Gluten-Free, Paleo Friendly, Recipe, Uncategorized, Vegan

While on a family vacation in the Pacific Northwest last week, Karmel and I happened upon some perfectly ripe Oregon strawberries and loads of fresh rhubarb from a friend’s garden farm. We had to turn the amazing ingredients into something very special. Playing around in the kitchen of our beach house vacation rental, we came up with what we like to call World’s Best Gluten-Free Strawberry Rhubarb Crisp. Seriously AMAZING!!!! It is what I consider the very best gluten-free and Paleo friendly summer dessert we’ve ever made—and tasted. This Strawberry Rhubarb Crisp explodes with seasonal flavors, is balanced with sweet berries, zesty rhubarb, and lemon.

 

 

 

 

If you have never tried a Strawberry Rhubarb pie, start with this crisp—because it is super easy to make and you will fall in-love with the beautiful complimentary flavor blends! Its’ perfect texture pairs well with vanilla ice cream (or nice cream for all us non-dairy lovers).

What’s nice about this original recipe is that we add a dash of vanilla for warmth, use almond flour and cashews instead of starchy flours keeping it Paleo friendly and use dates in place of sugar.

You can make this most amazing dessert in an hour or less. Serve it warm or cold—whatever you please. I personally love serving this World’s Best Gluten-Free Strawberry Rhubarb Crisp warm with a scoop of non-dairy vanilla nice cream. Super, uber delicious! Click the link below for this recipe and share it with your friends. Tell us what you think in comments below.

Golden Beet, Carrot & Pear Salad
Golden Beet, Carrot & Pear Salad
Votes: 2
Rating: 5
Rate this recipe!
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Golden Beet, Carrot & Pear Salad
Votes: 2
Rating: 5
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time Passive Time
2people 40minutes 25minutes 30minutes
Servings Prep Time
2people 40minutes
Cook Time Passive Time
25minutes 30minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Method
  1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender (about 25 minutes).
  2. Drain then place beets into a bowl filled with ice water. This ice bath makes it super simple to peel your beets. Once they cool, remove from ice bath and use your fingers to peel skin off beets (watch how in video on Facebook).
  3. Slice beets thinly and place in large bowl.
  4. Using a vegetable peeler, peel carrots. Once the first layer of carrot skin is removed, continue to peel carrots right into the bowl with the beets. This gives you fancy thin slices without needing special equipment 😉
  5. Add trail mix and sliced pear to the bowl of veggies.
  6. Drizzle equal parts maple syrup, apple cider vinegar and olive oil (roughly 1-2 tbsp each). Gently toss till dressing is evenly distributed.
  7. Add sea salt and pepper to taste.
  8. Now plate salad and add goat cheese to the top.
  9. Serve and enjoy!
  10. If you like this recipe, make sure to like us on Facebook and Instagram. Share this recipe on Facebook, Instagram, Google+ and Pinterest. #ProgressiveNectar Drop us a line—We love to hear from you!
  11. *NOTE: To make this vegan, leave off goat cheese. Can serve up to 4 people if served as a starter salad.
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adminWorld’s Best Gluten-Free Strawberry Rhubarb Crisp—Paleo friendly

World’s Best Gluten-Free Strawberry Rhubarb Crisp—Paleo friendly

admin Dairy-Free, Gluten-Free, Paleo Friendly, Recipe, Vegan Leave a Comment

While on a family vacation in the Pacific Northwest last week, Karmel and I happened upon some perfectly ripe Oregon strawberries and loads of fresh rhubarb from a friends garden farm. We had to turn the amazing ingredients into something very special. Playing around in the kitchen of our beach house vacation rental, we came up with what we like to call World’s Best Gluten-Free Strawberry Rhubarb Crisp. Seriously AMAZING!!!! It is what I consider the very best gluten-free and paleo friendly summer desserts we’ve ever made—and tasted. This Strawberry Rhubarb Crisp explodes with seasonal flavors, is balanced with sweet berries, zesty rhubarb and lemon.

World's Best Gluten-Free Strawberry Rhubarb Crisp—Paleo friendly
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
World's Best Gluten-Free Strawberry Rhubarb Crisp—Paleo friendly
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
6-8people 5 minutes 30minutes
Servings Prep Time
6-8people 5 minutes
Cook Time
30minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Method
  1. Pre-heat oven to 375 (F) degrees. If at high altitude pre-heat to 400 ( F) degrees.
  2. Put 1 cup of almond flour in a small mixing bowl and set aside. Crush salted cashews into flour and add to your bowl of almond flour. Use a fork to combine. Then set aside. (NOTE: To make cashew flour use a Vitamix or place nuts in plastic Ziploc bag and crush nuts using a rolling pin. The flour can be more coarse then the almond flour).
  3. Wash and chop strawberries and rhubarb stocks. Remove pits from dates and chop. Place all chopped ingredients in prepped cast iron pan or any prepped baking pan will do. (Prepped meaning oiled or feel free to line a baking pan with parchment paper for easy clean-up)
  4. Squeeze lemon juice onto chopped ingredients in pan, drizzle vanilla, and add 1 cup of nut flour blend to your pan. Then dizzle honey on top.
  5. Using your hands toss all ingredients together till evenly coated and evenly distributed in the pan.
  6. Sprinkle flour blend evenly atop ingredients in pan as topping. Drizzle honey and sprinkle cinnamon atop. Bake at 375 F for 30-40 minutes.
  7. Remove from oven and garnish with fresh berries and nuts.
  8. Serve warm with vanilla ice cream or nice cream.
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