Sorry, but I was away camping… Sometimes you just need a little a bit of time to recharge! Being out in the beautiful outdoors really helps with that!

We are now in the middle of Rhubarb season!!!

Love it or hate it! People have some very strong opinions about rhubarb! I have never met anyone who was in the middle. Personally, I love rhubarb!!

The rhubarb in my garden is growing so well!I love putting strawberries and rhubarb together in dishes such as Strawberry Rhubarb Pancakes and Strawberry Rhubarb Crisp. This time I was looking to make a recipe just with the rhubarb. Not that you couldn’t cut the rhubarb in half and use half strawberries. I am sure that would be delicious!

This cake is a combination of tangy on the bottom from the rhubarb and sweet from the topping. Delicious for any gathering!

Rhubarb Coffee Cake (Vegan Option/ Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free)

For cake:

1 1/2 c. gluten free flour mix

1/2 c. sorghum flour (or 1/2 c. more gf flour mix)

3/4 palm sugar (or desired granular sugar)

1 tsp. xantham gum

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. cinnamon

1/3 coconut oil

1 Tbsp. lemon juice

1 c. milk alternative ( I used coconut milk)

1/3 c. coconut oil

2 eggs (or 2 gel eggs 2 Tbsp. ground chia and 6 Tbsp. water mixed)

4 c. chopped rhubarb (if using frozen do not thaw)

For Topping:

1 c. brown rice flour (or gluten free flour mix)

1 c. palm sugar

1 tsp. ground cinnamon

1/2 c. coconut oil

Preheat oven to 350 degrees.

To make cake, whisk together flours, xanthan gum, baking powder, baking soda, cinnamon and palm sugar in a medium size bowl . Set aside.

In a large bowl beat together milk alternative, coconut oil, eggs and lemon juice. Mix in dry ingredients. Beat on medium for one minute. Fold in rhubarb.

Put batter into greased 9″X13″ pan and smooth out. For topping mix together rice flour, palm sugar and coconut oil. Cover the cake batter with topping. Press it down slightly.

Bake cake for 40-45 minutes or until toothpick comes out clean. Serve warm or cold. Top with whipped coconut cream if desired. Freezes great!

Shared On: Savoring Saturdays, Free From Fridays, Fat Tuesday, Allergy Free Wednesdays, Gluten Free Fridays, Healthy Vegan Fridays

Spring is here! With spring comes rhubarb!! I was looking in my freezer and I had a couple of my friends give me so much rhubarb (mine didn’t want to grow) last year, that I still have quite a bit.

I thought, what better dessert to make than strawberry rhubarb crisp. I have made this dessert, probably ten times in the past couple of months and have still not tired of it at all. Yes it’s that yummy!!

I wanted everyone to have it in the back of their mind when all of our wonderful rhubarb is coming in nice and full. It is fantastic warm, room temperature or cold. Breakfast, lunch or dinner 😉

Strawberry Rhubarb Crisp(Grain Free/ Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan Option/ Paleo)

For the Crust:

1 c. almond flour/meal

1/2 c. tapioca starch

1/3 c. ground flax

1/3 c. raw honey or maple syrup for vegan

1/3 c. coconut oil- melted

1 tsp. ground cinnamon

For the Filling:

8 c. chopped rhubarb (if frozen- defrost and drain)

1 c. chopped strawberries (if frozen defrost and drain)

1/4 c. tapioca starch

1/2 c. raw honey or maple syrup if vegan

Preheat oven to 350 degrees.

In a medium size bowl, mix all of the crust ingredients together and set aside.

In the 9″ by 13″ baking dish that you are going to bake your crisp in, add in defrosted, drained fruit, as well as the 1/4 c. tapioca starch and 1/2 c. honey or maple syrup. Mix well. Make sure your dish has at least two inch side. The fruit rises as it cooks, then settles back down.

Crumble topping over the top of fruit mixture. Bake for 45-50 minutes or until fruit is cooked through.

Freezes quite well!!

You can serve it with Whipped Coconut Cream or Vanilla Ice Cream

Shared On: Real Food Recipe Round Up ,Motivational Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Allergy Free Wednesday , Waste Not Want Not , Gluten free Wednesdays , Tasty Tuesday , Gluten Free Fridays, Real Food Friday, Whole Food Fridays, Foodie Friends Friday, Healthy Vegan Fridays

SANDI'S ALLERGY FREE RECIPES

Tag: Vegan Option