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.

Apple Mint Roasted Chicken
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
This savory roasted chicken turns out juicy and is a perfect family-style dinner!
Apple Mint Roasted Chicken
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
This savory roasted chicken turns out juicy and is a perfect family-style dinner!
Servings
4people
Servings
4people
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Method
  1. Pre heat oven 425 F
  2. Place chicken pieces in Pyrex dish or baking pan lined with parchment paper.
  3. Drizzle apple juice over chicken. Then sprinkle chopped garlic, mint, smoked paprika and sea salt atop chicken pieces. Rub spices on chicken skin so they are generously covered.
  4. Add-in chopped carrots and onions. Place them evenly through out the pan.
  5. Place pan in oven for 30-45 minutes to roast. Chicken should be cooked fully and the skin should be crispy when done. Top with fresh cracked pepper and spoon and pan juices on serving plate. Serve and enjoy. Pairs well with steamed kale or fresh green salad.
Share this Recipe

SaveSave

SaveSave

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.
Share this Recipe
adminWorld’s Best Gluten-Free Strawberry Rhubarb Crisp—Paleo friendly

Leave a Reply

Your email address will not be published. Required fields are marked *