It’s May already? Where has time gone?! I’m checking in with my blog *dusting it off* today to share a recipe. Before sharing the recipe, please allow me to divulge a bit about what’s happening behind the blog land here. As I’ve conferred several times in my last few blog posts, I’ve been away from my blog writing because I wanted to focus on living in the present moment, moving with the ebbs and flow in my-day-to-day life, meeting the challenges yet experiencing life as it comes. I dedicate my time to focus on healing myself from the core and improving my quality of life. From several major accumulated life changes in the last five years, I’ve been struck in certain senses: mentally as with my creativity and passion for writing, physically as experienced through my anxiety-induced debilitating symptoms, and emotionally as I became aware through my subtle body being out of sync and disconnect to my whole being. The great news is, I’m feeling a lot better, embracing my life and simply experiencing it so much more with joy and peace. As evidenced by my consistent progress in my strides going back to school last year, feeling healthier and sleeping better over the last several months, I am now able to identify with that sense of clarify, confidence, and care, the “Three-C’s” I referred to earlier this year. These three words are my mantra for this year. They are the words that I seek to resonate with my whole being as part of who I am. Now by just being able to say that I can understand those three words is so powerful.
Ok, here is the recipe
I was so excited that I had been waiting to say these words since last summer. So lately when I found those two gems in my local grocery store, I said loudly (in my head), “I’M GOING TO MAKE STRAWBERRY RHUBARB CRISP! YAY!!!” Yes, it deserves all cap. That’s how excited I was.
As spring season is in full swing, many delicious fruits and vegetables are in full season. Now it’s the time to savor the fresh and ripened goodness of those nature’s gifts, like strawberry and rhubarb. They are best friends in this healthy yet down-home, sweet and tart, fruity dessert. Underneath the slightly gooey fruit filling, the best part is the crisp topping. It is not heavy at all as typical crisp topping which uses a lot of butter, flour or sugar. Keeping up with the natural, gluten-free, good-for-your-body and soul healthy dessert theme, this crisp is made with almond meal, honey roasted almond slices, coconut oil, maple syrup with coconut cane sugar as the crunchy factors.
I love the already mouth-puckering tang and fruity sweetness interplay between strawberry and rhubarb, but to make it even more pronounced, I’m generous with the addition of fresh lemon juice. I want the crunchy yet deeply nutty, caramel-y flavor of the warm crisp on top without the doughy, sugar-laden, greasy heaviness. I got the perfectly light yet satisfying paleo crispy topping. This recipe is paleo-friendly, gluten-free, and packed with wholesome flavor of strawberry and rhubarb. If you feel fancy, top the crisp topping (can’t get enough toppings!) with some whipped coconut-cream. Mmm… now that is a restaurant-order worthy dessert.
P.S.- I apologize for the quality of photo below because it doesn’t do its justice. The angle view from top-down doesn’t allow you to see the filling at the bottom of the dish, which is a thick layer of gooey fruity strawberry rhubarb goodness.
- 1½ cup fresh strawberries halved
- 2 cup rhubarb, chopped in 1-inch chuncks
- 3-4 tbsp fresh lemon juice (or juice of 1 whole lemon)
- 1 tbsp fresh grated lemon zest
- 1-2 tbsp arrowroot powder, depending on how much lemon juice you use
- pinch of salt
- 1 cup almond meal
- ⅓ cup unsweetened shredded coconut
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅓ cup honey roasted almond slices
- 4 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 2 tbsp coconut palm sugar
- Preheat oven to 300 degrees
- Layer the strawberries and rhubarb in a lightly oiled loaf baking dish
- Squeeze the lemon over the fruit mixture and add the grated lemon zest
- Add arrowroot powder, pinch of salt and mix well with a spoon
- In a medium bowl mix together the almond meal, almond slices, coconut, cinnamon, nutmeg and salt and stir to combine making sure to break up any chunks
- Melt the coconut oil with the maple syrup and add to the dry ingredients, mixing thoroughly
- Crumble the topping evenly over the filling mixture
- Sprinkle the coconut sugar on top
- Bake for 40 minutes, let cool for at least 10 before serving
- Serve alone, or with ice cream!