#healthy #T2 approved for a weekend treat #yummy Its summer, its the weekend and you want a great summer dessert :) Here it is: Gluten-Free, Sugar Smart Rhubarb Crisp There’s no dessert that says “summer” quite like a warm, buttery fruit crisp. And this gluten-free rhubarb crisp (with just one gram of sugar) might be the best thing you eat all season. (add strawberries if youd like, I love it with strawberries) 1)Bake the topping separately from the fruit, and place it on afterwards. It worked perfectly and the topping stayed crisp for several days! 2)A few things to keep in mind when making a gluten-free, reduced sugar crisp like this: ●Even with conventional rhubarb crisp, the filling can get very watery without some sort of thickener. Most recipes take flour or cornstarch to get a thicker consistency. I skipped the starch and used ground chia seed, which gels when added to liquid, for a healthier, gluten-free and grain-free alternative. ●The filling calls for ground chia seed. You can grind whole chia seeds in your coffee grinder. ●Spread the topping as evenly as you can on the prepared baking sheet so that it cooks more evenly. You don’t want really brown edges and an undercooked center. ●Let the topping cool completely before adding it to the cooked filling. As with many gluten-free baked goods, it won’t seem done when it comes out of the oven but it will continue to crisp up as it cools. Serves 12 Crisp topping 1¼ cups almond flour ½ cup shredded coconut, unsweetened ⅓ cup golden flax seed meal ⅓ cup pecan or walnut pieces ¼ cup sweetener ½ teaspoon cinnamon, or more up to your taste buds ¼ teaspoon salt 6 tablespoons butter, melted ½ teaspoon vanilla extract ¼ teaspoon liquid stevia extract Rhubarb filling 2 pounds rhubarb, sliced into ½-inch pieces (switch out some rhubarb for strawberries if youd like) ⅓ cup sweetener ¼ cup ground chia seeds ¼ teaspoon liquid stevia extract Directions Step 1 For the topping, preheat oven to 300°F and line a baking sheet with parchment paper. Step 2 In a large bowl, whisk together almond flour, shredded coconut, flax seed meal, pecan or walnut pieces, erythritol sweetener, cinnamon, and salt. Step 3 In a small bowl, stir together the butter, vanilla and stevia extract. Step 4 Add butter to the almond flour mixture and use a pastry cutter or two knives to blend in until the mixture resembles coarse crumbs. Step 5 Spread out evenly on prepared baking sheet and pat down with hands to flatten slightly. Step 6 Bake 20 to 25 minutes, or until edges are golden brown. Remove and let cool completely. Step 7 For the filling, preheat oven to 400°F. In a large bowl, combine rhubarb, erythritol sweetener, ground chia seeds and stevia extract, tossing to coat rhubarb well. Step 8 Spread rhubarb mixture into a 9x13 inch glass or ceramic baking dish. Cover tightly with foil and bake 30 to 35 minutes, or until mixture is bubbling and rhubarb is tender. Step 9 Remove filling from oven and remove foil. Break cooled topping into pieces with your hand and place over filling to cover completely. Step 10 Serve warm. Top with lightly sweetened whipped cream or ice cream, if desired.
Posted on: Fri, 04 Jul 2014 12:50:00 +0000
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